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    You are in: Home / Recipes / Peaches 'n' Cream Pie Recipe
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    Peaches 'n' Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Swan Valley Tammi's Note:

    Another mouth-watering-sounding recipe from TOH. Unlike many of the other 'peaches and cream' pies here, this one doesn't use pudding mix.

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    Units: US | Metric




    1. 1
      In a bowl, combine flour and salt; cut in butter (both amounts) until mixture resembles coarse crumbs.
    2. 2
      Combine egg and vinegar; add to flour mixture. Add water, 1 tbsp at a time until dough forms a ball.
    3. 3
      Divide dough in half. Roll out one portion to fit a 9-inch pie plate; transfer to pie plate. Trim pastry and set aside.
    4. 4
      In a large bowl, combine peaches and lemon juice.
    5. 5
      In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches and gently toss to coat.
    6. 6
      Spoon into crust and dot with butter.
    7. 7
      Roll out remaining pastry; make a lattice crust and seal and flute edges. Sprinkle with remaining tbsp sugar.
    8. 8
      Cover edge loosely with foil and bake at 425°F for 15 minutes. Reduce heat to 350°F and bake for another 45-50 minutes or until peaches are tender and crust is golden brown.
    9. 9
      Cool on a wire rack.

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    Nutritional Facts for Peaches 'n' Cream Pie

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 805.2
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 28.0 g
    Cholesterol 159.0 mg
    Sodium 764.0 mg
    Total Carbohydrate 92.1 g
    Dietary Fiber 4.0 g
    Sugars 39.2 g
    Protein 9.9 g

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