Skip to main content New<> this month
Get the Allrecipes magazine

Peach Cream Pie II

Rated as 3.57 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

servings 367
Original recipe yields 8 servings (1 pie)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3. Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.

Nutrition Facts


Per Serving: 367 calories; 24 36.4 2.5 61 137 Full nutrition

Explore more

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

add 3 egg whites to firm it up, it does not change the color, and it doesn't run anymore!!!!

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...

Very easy to make, but of course it's a bit runny so put it in the fridge a while before serving.

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.

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...