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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 367 calsOriginal 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.
Nutrition Facts
Per Serving: 367 calories; 24 g fat; 36.4 g carbohydrates; 2.5 g protein; 61 mg cholesterol; 137 mg sodium. Full nutrition
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Reviews
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Newest
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.