Peach Pie Recipe Can be a Fresh Peach Pie or Cooked Peach Cream Pie

Tempt your senses with your favorite peach pie recipe! Every summer at this time produce stands begin to appear along the highways selling wonderful fresh peaches. If you are learning how to make a pie, this is the best time to make all those delicious peach pies, cobblers and other desserts.

PEACH PIE RECIPE

• 1 Unbaked pie shell (IN METAL PIE PAN)


• 1 Cup sugar


• 3 Tablespoons cornstarch


• ¼ Teaspoon salt


• ½ Cup water


• 4 Cups sliced fresh peaches


• 1 Tablespoon lemon juice


• ¾ Cup flour


• ½ Cup soft butter


• ½ Cup sugar

Combine the 1 cup sugar, salt and cornstarch in a saucepan. Stir in the water and peaches. Bring to a boil; boil 1 minute. Add the lemon juice and cool. Put peaches into the pie shell.

For the crumb topping, mix together with your fingers the flour, butter and ½ cup of sugar until they are fine crumbs. Spread evenly over the peach filling. Bake 10 minutes at 425F degrees then reduce to 350F degrees and bake 30 minutes longer.

PEACH CREAM PIE

• ¾ Cup flour


• 1 Teaspoon baking powder


• ½ Teaspoon salt


• 3 Ounce package vanilla pudding (not instant)


• 3 Tablespoons soft butter


• 1 Egg


• ½ Cup milk


• 1 Large can peaches (29 ounces), drain and save the juice


• 8 Ounce package cream cheese


• ½ Cup sugar


• 3 Tablespoons peach juice


• 1 Tablespoon sugar


• ½ Teaspoon cinnamon

Preheat oven to 350F degrees.

This pie has a cake like crust. For the crust combine the flour, baking powder, salt, pudding, butter, egg and milk. Beat with a mixer for a few minutes to blend. Pour into a greased 9 inch pie plate. Set aside.

Place the drained peaches over the crust. Combine the cream cheese, ½ cup sugar and lemon juice. Blend until smooth and pour to within one inch of the rim of pie dish.

Mix the 1 tablespoon sugar with the cinnamon and sprinkle over the top of pie. Bake for 35 to 40 minutes. Let set until pie cools and then refrigerate until cold before serving.

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