Peaches and Cream Cheesecake Pie

 Peaches and Cream Cheesecake Pie

Maybe there’s room for just one more peach dessert. One that's so wonderful and so easy to make that you might just make all year round or anytime you feel like it.  I bet you do!  Take one bite and you will so thank me for this recipe. This is a keeper! 

Peaches and Cream Cheesecake Pie

2 cups graham cracker crumbs

6 tablespoons unsalted butter (melted)

8 ounces cream cheese (room temperature)

1 (14.5 ounce) can sweetened condensed milk

1 (16 ounce) bag frozen peaches

Spray a pie pan with nonstick spray.  Remove peaches from freezer and slice into bite sized pieces, leaving a few sliced peaches whole. 

In a medium bowl, combine the graham cracker crumbs and butter until you have coarse crumbs. Press tightly into the bottom of the prepared pie pan. I use the bottom of a glass or cup to pack the crumbs down.

In a large bowl, whisk together the cream cheese and sweetened condensed milk until smooth and creamy. Scrape the sides of the bowl. 

Pour the peach mixture over the graham cracker crust and spread the top out into an even layer.  Arrange the remaining whole slices on top of the pie.

Place pie in freezer for at least 4 hours or overnight.  Remove from freezer about 15-20 minutes before serving.

To serve, dip  your knife into hot water and cut into slices.  Pie will be the consistency of ice cream.

Close your eyes and think about the summer that got away!  So good! 

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Old Fashioned Southern Peach Cobbler

My Mom really knew how to make those southern desserts. Those down home recipes that you knew were going to be good way before they went into the oven. I remember this peach cobbler so well. We would go to the local peach orchard and she would bring a big bushel basket full of fresh peaches for a peach pie, peach cake, homemade peach ice cream and we always looked forward to her southern peach cobbler. There was nothing better! 

Old Fashioned Southern Peach Cobbler

Filling 

8 fresh peaches sliced into thin wedges (or use frozen)

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

Cobbler 

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into small pieces

1/4 cup boiling water

 Topping

3 tablespoons white sugar

1 teaspoon ground cinnamon

 Preheat oven to 425 degrees. 

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

While the filling is baking, combine flour, both sugars, baking powder, and salt. Blend in cold butter with a fork or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of cobbler mixture over the top. Sprinkle with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. 

Serve with Vanilla ice cream or whipped cream.

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Southern Peach Pie

 Southern Peach Pie

 

 

 

 

 

 

 

 

 

 

 

I’ve tasted many peach pies in my lifetime but nothing compares to my Mom’s Southern Peach Pie.  I mean nothing.  It is so delicious you will want to make a second one before the first one is finished.  This filling is rich and thick and just sweet enough.  Serve with whipped cream or ice cream while it’s still warm from the oven. This is the best peach pie you will ever find!

 

Southern Peach Pie

 

1/2 cup sugar

1/4 cup packed brown sugar

4-1/2 cups sliced peeled peaches (or use canned or frozen)

Dough for double-crust pie (or use Pillsbury Pie crusts)

3 tablespoons cornstarch

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 teaspoon lemon juice

1 tablespoon butter

1 egg + 1 tablespoon water for egg wash

Sugar for dusting

 

In a large bowl, combine both brown and white sugars; add peaches and toss gently. Cover and let stand on counter for 1 hour. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet. Or use Pillsbury pie dough which is already rolled and ready to use.

 

Trim pie overhang even with rim. Refrigerate dough while preparing peach filling.

 

Preheat oven to 400 degrees. Drain peaches, reserving all the juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into bottom crust.

 

Roll remaining dough to a 1/8-in.-thick circle and lay on top of peaches. Trim and seal dough to edge of bottom crust; flute edge. Cut a small slit in the center to vent.  I like to cut a small circle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beat egg with water and brush onto crust then sprinkle sugar all over the top of the pie.

 

Bake pie at 350 degrees for 45 minutes.  About half way through baking time, check to make sure the top is not getting too brown.  If so, cover loosely with foil.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Allow pie to cool in oven with door open after you turn it off. Or you can cool it on a wire rack. If desired, serve with whipped cream or ice cream.

   

 

 

 

 

 

 

 

 

 

Want a bite?    

 

 

 

 

 

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Blueberry Peach Pound Cake

I love this recipe for my Mom's pound cake and she loved it too. I've made this with fresh or frozen peaches.  And I always add that little hint of another berry to add to the color and the flavor. You can make it with strawberries, raspberries and even blueberries to go along with the peaches and all of them were delicious. Just remember if you decide to use frozen fruit, don't allow it to thaw first. Just chop it up and add it to your batter frozen. I made this for you this past weekend....hope you like it! 

Blueberry Peach Pound Cake

2 ¼ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs
1 2/3 cups sugar
1 ½ sticks butter, diced, at room temperature
1 cup peaches, chopped
1 cup blueberries, washed and chopped fine. If using frozen, do not thaw first.

Preheat oven to 350 degrees. Coat a 9 x 5 x 3 inch loaf pan with non-stick cooking spray. Then line with parchment paper leaving excess paper over each side to be able to use as handles for lifting cake out later.

Whisk flour, baking powder and salt together. With a mixer, blend the eggs, butter and sugar and then mix in the dry ingredients until just blended. Then fold the diced peaches and chopped berries into the batter and pour into pan. Bake for 1-1¼ hours, or until a toothpick comes out clean.

Transfer to a cake rack to cool and then lift cake with parchment paper handles and allow to cool completely before adding icing or drizzle.

 

Vanilla Drizzle                                

4 tablespoons butter
2 cups of powdered sugar
1/2 teaspoon pure vanilla
2 tablespoons heavy cream

Melt butter in a saucepan or microwave. Sift 2 cups of powdered sugar into a medium size bowl. Add the melted butter to the powdered sugar. Add 2 tablespoons of milk and beat until smooth and creamy with a hand mixer. Add a little more cream if you need to. Stir in vanilla and then drizzle over cooled cake.  

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