epared pan.
Slice the peaches into bite-sized pieces, scattering
Cover and keep pie crust refrigerated until ready to
Line pan with pie pastry.
Place sliced fresh peaches in pie shell.
Mix together sugar, flour, salt, cinnamon and cream; pour over peaches.
Bake 35 to 45 minutes at 400\u00b0.
Put peaches cut side down in crust.
Mix sugar & cornstarch. Sprinkle over peaches.
Pour cream over all.
Sprinkle with nutmeg and cinnamon.
Bake 1 hour until peaches are tender and cream has thickened.
Combine first 9 ingredients.
Pour into 9-inch pie plate. Drain peaches and arrange on top of crust mixture leaving 1/2-inch between the sides.
Combine cream cheese, peach juice, sugar and vanilla and spread on top of peaches.
Sprinkle with cinnamon. Bake at 300\u00b0
for 30 to 45 minutes.
Cool and enjoy.
Preheat oven to 350\u00b0F.
Combine first 7 ingredients in a bowl and beat 2 minutes with electric mixer.
Pour into buttered 9 inch pie plate.
Arrange peaches over batter.
Combine cream cheese, 1/2 cup sugar and 3 tbsp reserved peach juice in a mixing bowl.
Beat 2 minutes.
Pour over peaches and smooth out to cover pie, leaving 1/2 inch around outside edge.
Combine 1 tbsp sugar and cinnamon in a bowl and sprinkle over pie.
Bake 35 minutes until golden.
Preheat oven to 350\u00b0. Mix sugar and flour together and sprinkle 1/3 of the mixture into the pie shell. Add peaches and sprinkle with the remaining sugar and flour mixture. Pour heavy cream over the top. Move peaches around a bit with a fork so that the cream completely covers the peaches. Bake for 45 minutes. Serve hot or cool on rack. Serves 6 to 8.
Glaze: Mix the sugar and cornstarch in saucepan until lump
Combine all ingredients, except peaches, sugar and cream cheese.
Beat 2 minutes.
Pour into greased 8 or 10-inch pie plate.
Drain peaches, reserving juice.
Place peaches over batter.
Combine first 5 ingredients and mix at medium speed for 2 minutes.
Pour into well greased deep dish pie shell.
Pour drained peaches over mixture.
Mix cream cheese, sugar and peach juice; pour over peaches and mixture.
Combine sugar and cinnamon; sprinkle on top.
Bake in a 350\u00b0 oven for 35 minutes.
Combine all ingredients except peaches.
Mix 2 minutes.
Pour in well-greased deep dish pie plate.
Pour peaches over mixture. Mix 1 (8 ounce) cream cheese, 1/2 cup sugar, 3 tablespoons peach juice.
Pour over peaches and mixture.
Sprinkle cinnamon/sugar on top.
Bake in 350\u00b0 oven for 35 minutes.
Prepare 9-inch unbaked pastry shell.
Peel and slice peaches. Combine sugar, flour, salt and nutmeg.
Add to peaches and mix lightly.
Turn into pastry shell.
Pour whipping cream over top. Bake in hot oven at 400\u00b0 for 35 to 45 minutes or until firm. Chill well before serving.
Makes 6 servings.
Combine ingredients except peaches and mix at medium speed for 2 minutes.
Pour into well-greased 13 x 9 x 2-inch casserole dish. Place drained peaches over mixture.
Heat oven to 375 degrees F.
Grease 10 inch pie plate.
Pat peach slices dry; place in plate.
Beat remaining ingredients except streusel and cream until smooth, 15 seconds in blender on high. Pour into plate.
Sprinkle with streusel.
Bake until knife inserted in center comes out clean, 40-45 minutes.
Top each serving with whipped cream.
owl, stir the crumbs, sugar, and cinnamon together; add melted butter
Grease and flour a 9-inch pie plate.
Mix the first 7 ingredients together and put in pie plate.
Drain sliced peaches; reserve syrup.
Spread peaches on top of the batter.
Cream together the cream cheese, 1/2 cup of sugar and 3 tablespoons peach syrup.
Spread over peaches.
Mix together 1 tablespoon of sugar and cinnamon; sprinkle on top.
Bake at 350\u00b0 for 30 to 35 minutes.
Grease 9-inch pie pan.
Preheat oven to 350\u00b0.
Combine and beat at medium speed flour, baking powder, salt, pudding, margarine, egg and milk.
Pour into pie pan.
Place drained peaches evenly on batter.
Combine and beat for 2 minutes cream cheese, sugar and peach juice.
Spread over peaches about 1 inch from edge.
Sprinkle cinnamon and sugar on top.
Bake for 30 to 35 minutes.
Mix together until crumbly the butter, pudding and flour. Then add egg and milk.
Place in a buttered pie plate.
Drain a can of sliced peaches (save the juice).
Place peaches in pie shell.
Now mix the cream cheese, sugar and peach juice.
Spoon on top of peaches (not too close to edge).
Sprinkle top of pie with cinnamon/sugar mixture.
Bake at 350\u00b0 for 35 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.
Put oven on 350\u00b0.
Blend sugar and flour and sprinkle about 1/3 of the mixture in bottom of pie shell.
Smooth evenly across pie shell.
Toss peaches with almond extract.
Add peaches to pie shell, keeping slices level rather than heaping.
Sprinkle with remaining sugar and flour.
Pour the cream slowly over the top of peaches.
Use a fork to move peaches around so they are all covered with cream.
Bake for 45 minutes.
The filling should be firm and lightly browned in spots.
Cool before serving.