In a large sauce pan, heat 4 cups of marshmallows, orange juice, and lemon juice stirring constantly until melted. Pour into large mixing bowl. Chill several hours until thickened. Stir mixture occasionally.
When chilled place whipping cream in medium size bowl. Beat whipping cream until soft peaks form. Fold into cooled marshmallow mixture. Stir in remaining 1 cup marshmallows and chopped peaches. Pour mixture into prepared crust. Chill several hours or until set. Add peach slices to top. Brush slices with lemon juice.
Be the first to post feedback! Click here to post feedback.
View Archives:
This pages has been archived 1 time. You can view older posts and feedback below.
Tip: Cream Peach Pie (05/19/2009)
Line pie plate with un-baked pie crust, flute edges. Peel, pit and slice peaches (or cut peaches in half). If using canned peaches, drain well.
Post Feedback:
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
Archives:
Tip: Cream Peach Pie
Archived on 05/19/2009
Ingredients
1 pie crust
4 cups fresh peaches (or 29 oz. can of peaches, drained)
1/2 cup sugar
1/4 cup all-purpose flour
1 cup cream
1 egg
Nutmeg (optional)
Directions
Line pie plate with un-baked pie crust, flute edges. Peel, pit and slice peaches (or cut peaches in half). If using canned peaches, drain well. Arrange peaches in pie shell. Combine and mix well sugar and flour. Add cream and egg. Beat well. Pour custard mixture over peaches and sprinkle with nutmeg. Bake at 350 degrees F. for 1 hour. Pie may be served warm or chilled, garnished with a sprig of mint, if desired.
