Best Dreamy Peach Pie Recipes

BLACKBERRY PEACH DREAMY CREAMY PIE

Steps:

• 1. Preheat oven to 375. In a 9-inch pie plate, place one of the unrolled pie crusts. (They need to soften a bit at room temperature to make it easy to work with them. Instructions are on package.) I didn't have these crusts available from my small town grocer, so I purchased two ready-made deep dish pie crusts and used one of these as the bottom and one as the top crust.
• 2. Mix together the softened neufchatel cheese, sugar, egg, and vanilla until creamy. Pour into the unbaked pie crust.
• 3. In a medium sized bowl, place 1 1/2 cup of blackberries and 1 1/2 cup of peeled and sliced peaches. In a small bowl, mix the sugar and corn starch, and then pour this into the bowl of fruit and mix gently. Add the vanilla and pinch of cinnamon and mix gently.
• 4. Spoon this mixture over the top of the cream cheese filling in the pie plate.
• 5. Place top crust on. Press edges together to seal the top crust and bottom together. Cut off excess. (My mother would place remaining strips in a pan and salt lightly before baking them to make crackers.)
• 6. Spread out the melted butter on top of the pie crust and dust with the cinnamon and nutmeg mixed together.
• 7. Bake for 35 minutes. Crust will be golden brown. If you want a truly decadent dessert, serve with vanilla ice cream or whipped cream, but the neufchatel cream cheese makes it decadent-tasting already while keeping the fat content at a minimum. My inspiration was this recipe at the following address: http://allrecipes.com/recipe/blackberry-peach-pie/

DREAMY PEACH PIE

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer. 2. In chilled bowl beat whipping cream and marshmallow creme with electric mixer on medium speed until soft peaks form.3. Reserve 1 tablespoon of maraschino cherries, 1 tablespoon of almonds and 1 tablespoon of coconut. Fold peaches, remaining maraschino cherries, remaining almonds and remaining coconut into whipped cream mixture. Spread in crust. Freeze at least 3 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Garnish with reserved maraschino cherries, almonds and coconut. Store in freezer.*NOTE: To toast almonds and coconut, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.