This family favorite is too good to keep to ourselves.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.

  • Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.

  • Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.

  • Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.

Nutrition Facts

422 calories; 5.8 g protein; 37.4 g carbohydrates; 84.6 mg cholesterol; 177.6 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/24/2010
I used oatmeal in the crust instead of pecans, and it turned out really good. I used a 9 inch pan , so I baked the crust for 10 minutes (to avoid mushiness). I also used fresh peaches. Very good flavor, and not too sweet. A very good use for peaches! Read More
(14)

Most helpful critical review

Rating: 3 stars
04/05/2012
These were good i just wished i wouldve greased the pan more than i did...it stuck really bad Read More
(3)
43 Ratings
  • 5 star values: 24
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/24/2010
I used oatmeal in the crust instead of pecans, and it turned out really good. I used a 9 inch pan , so I baked the crust for 10 minutes (to avoid mushiness). I also used fresh peaches. Very good flavor, and not too sweet. A very good use for peaches! Read More
(14)
Rating: 5 stars
11/08/2007
I just made this because it looked fairly simple. It was fantastic. Everyone said why didn't you make 2??? Read More
(13)
Rating: 5 stars
07/19/2007
Very good recipe. Did substitute fresh peeled peaches for the canned peaches and low-fat cream cheese for regular. The crust was really easy and my son who never eats fruits had 2 slices! Read More
(12)
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Rating: 5 stars
10/15/2009
I used fresh peaches the first time I made this doubling the cream cheese mixture because I had extra peaches. I baked the crust about 15 minutes to make it crisper. It was delicious. The next time I made this I tried to use frozen peaches and it was a miserable failure because the frozen peaches were too juicy and I did nothing to the recipe to compensate for the extra liquid. Made as indicated - wonderful! Read More
(9)
Rating: 5 stars
09/21/2008
This tasted fantastic! My only question is how long is it supposed to cool? There were no instructions about cooling in the recipe. After being in the fridge for over an hour the pie was luke warm and a little on the runny side. Now that it's been in the fridge longer it has set nicely but I wish I'd known to cool it longer before cutting. Didn't affect the wonderful taste though. Next time I'll know- and believe me there will be a next time! Read More
(6)
Rating: 5 stars
08/19/2013
I don't know where this recipe has been hiding all these years this is great! I love the crust I baked it for 10 minutes at 425f. I used a 7 by 11" cake pan and it was perfect for the amount of crust. Next time I'll use the same pan but I'll double the cream cheese mixture. I also used Fresh peaches 5 regular sized peaches. I would describe this more as a Tart then a Torte and the fruit possibilities are endless ( apples pear cherry blueberry etc.). This would be so good with apricots or raspberries with an almond crust instead of pecans. A must try! Read More
(6)
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Rating: 4 stars
07/16/2007
We had this for dessert tonight and everyone in the family gave it 4 stars It was nice and creamy and quite fast to make. Maybe next time i will double the cream cheese we love it in our house. Read More
(5)
Rating: 5 stars
09/14/2007
Creamy delicious and so easy to make! I too used fresh instead of canned peaches. We loved the nutty bottom. I made two at the same time: one for us to enjoy now and one for the freezer. Read More
(4)
Rating: 4 stars
09/24/2011
The amount of dough was perfect for my smallest pie plate to cover only the bottom and a bit up the side. It was very creamy and tasty much like something from a European bakery. Would be nice with plums or apples too. Read More
(4)
Rating: 3 stars
04/05/2012
These were good i just wished i wouldve greased the pan more than i did...it stuck really bad Read More
(3)