No oven required. My husband requests this often when peaches are in season.
In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Divide mixture in half and spread over each crust.
Evenly cover cream layer with cut peaches. In a bowl, dissolve the gelatin in boiling water; stir into the cold water. Refrigerate for 1-1/2 hours or until slightly thickened (should be the consistency of raw egg whites). Gently spoon gelatin over peaches; refrigerate until set.
Source: Family reunion
By Melanie F. from NC
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In large bowl, toss peaches with flour, nutmeg and salt. Turn mixture into pie shell. Pour cream over top. Bake in 350 degree F oven for 35-40 minutes.
Cook water, sugar, and cornstarch until thick and clear and then dissolve peach jello into it. Cool mixture slightly before spreading a thin coat onto baked and cooled pastry shell.
Prepare pie crust. Fill with peeled and sliced peaches. Mix other ingredients. Pour over peaches in shell.
Arrange peach halves in unbaked crust. Mix sugar, flour and nutmeg. Add cream. Thoroughly mix and pour mixture over peaches.
Grease bottom of 9 inch pie plate. Combine batter ingredients and beat for 1 minute and pour into pie plate. Place peach slices over batter. Combine cream cheese, sugar, and 2 Tbsp. peach juice, and beat 2 minutes.
Add vanilla and salt to egg whites and beat until stiff and peaks form. Beat in sugar, 2 Tbsp. at a time. Fold in cracker crumbs, nuts and baking powder.
Prepare crust mix according to package directions. Shape into 2 disks, one slightly larger than the other; wrap. Refrigerate.
This is a real Amish recipe for Peach Cream (or as my friend Lizzy calls it Peach Custard) Pie.
My mom used to make this peach pie all the time. My favorite peach pie recipe!
Peach pie is a favorite of our family. This recipe is extra good!
Combine sugar, water and cornstarch. Cook until clear. Remove from heat. Add gelatin and cool mixture. Place sliced peaches in a baked 8 inch pie shell.
To make filling: Chop peaches and combine well with other ingredients. Combine above ingredients for crust and chill about 1 hour. Divide dough into about 10 small balls and roll out to 5 inch diameter.
Crush enough peaches to make 1 cup, leaving the rest sliced. Combine crushed peaches with water, sugar and cornstarch. Bring to a boil. Cook over low heat until clear, 2-3 minutes, stirring occasionally. Add margarine.
Line pie tin with unbaked pie crust. Lay peeled peach halves as closely as possible in pan. Mix 1 cup sugar and 1/4 cup flour and cover peaches. Pour 1/2-1 cups heavy cream over and sprinkle with cinnamon.
Combine peaches, blueberries, sugar, tapioca, and lemon juice in a large bowl. Let stand for 15-30 minutes. Transfer to a pastry-lined 9 inch pie plate. . .
Combine peaches, sugar, tapioca, and lemon juice in large bowl; let stand for 15 minutes. Combine flour, brown sugar, and pecans in small bowl; cut in butter with fork or mix with fingertips until mixture is crumbly.
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Combine above ingredients and cook in saucepan until clear. Add: 1/4 teaspoon almond extract. Let cool slightly. Line baked pie shell with 3 cups sliced fresh peaches.
