epared pan.
Slice the peaches into bite-sized pieces, scattering
ur favourite pastry recipe or purchase ready-made pie shells.
mp free. Add the water and pureed peach. Bring to a
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.
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.
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.
Mix flour, milk, baking powder, egg, 1/2 cup sugar, pudding mix and vanilla together.
Pour into a 10-inch pie tin (a smaller pan will not work).
Drain peaches, reserving juice.
Arrange peach slices on top of dough.
Combine the cream cheese, 3 tablespoons peach juice, 1/2 cup sugar and peach flavoring.
Spread over peaches, but don't go to the edge with it.
Combine 1 tablespoon sugar and cinnamon; sprinkle on top.
Bake at 350\u00b0 for 35 minutes (glass pie pan) or 40 minutes (metal pie pan).
Cover and keep pie crust refrigerated until ready to
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.
Mix all ingredients together and bake in unbaked 9-inch pie shell at 350\u00b0 for 40 to 45 minutes.
Can substitute fresh strawberries, raspberries or rhubarb for peaches.
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 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.
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.
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.
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.
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 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.
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.
Be careful of your selection.
Do not choose too young and take only such as have been raised in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water.
This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience.
Wrap them in a mantle of charity, keep warm with a steady fire of devotion and serve with peaches and cream.
tir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice