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Peach Cream Pie


This cream pie is made with cream, flour, almond extract, and ripe peaches, along with a pie crust.


  • pastry for 9-inch pie
  • 4 tablespoons flour
  • 1 cup sugar
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon nutmeg
  • 6 to 8 medium ripe peaches, peeled, pitted, cut in quarters or eighths


Line a 9-inch pie plate with homemade or pastry pie shell. Flute edges and prick the pie shell all over. Chill for 1 hour. Bake at 450° for 10 minutes, or until crust is done but not brown.

Sift flour and sugar together. Add cream, salt, almond extract, and nutmeg; beat to blend well. Arrange peach slices in 1 layer in the crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices. Pour the cream filling over the peaches. Return pie to hot oven and bake for 10 minutes. Reduce heat to 350° and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set. As soon as filling is not jiggly, remove.

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Peach Pie with Crumb Topping
Gourmet Peach Pie
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Peach Pie Index
Peach Cake Recipe Index
Cake Mix Recipes
Peach Recipes
Pie Recipes
Dessert Recipes Index

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