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My review
Peach Cream Pie II
Laurie Nanni
"I received this recipe years ago from Mrs. Brown from Brown's Berry Patch, Waterport, N.Y. It is great on a hot summer day."
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Ingredients
servings 367Original recipe yields 8 servings (1 pie)
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (205 degrees C).
- In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
- Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.
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Reviews
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8/15/2004
add 3 egg whites to firm it up, it does not change the color, and it doesn't run anymore!!!!
7/3/2002
Following the recipe exactly, I could only fit 1 cup cream into pan. Also, even after being refrigerated, remained very runny. Perhaps I had used to ripe of peaches, thus producing more liquid...
5/24/2000
Very easy to make, but of course it's a bit runny so put it in the fridge a while before serving.
7/13/2001
This is a weird one. I only used 4 peaches, medium to large sized, and I could barely fit a cup of cream in there! It was tasty, though.
8/4/2018
The recipe turned out like peach soup. But tasted fabulous! Of note, I received a similar recipe from my grandmother a while back, using corn starch instead of flour. Rather than slicing the p...