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White Lily

Peaches and Cream Pie with Raspberries


4 hrs 30 min


20 min


8 servings


Single Crust Flaky Pie Crust 1/2 tsp. vanilla extract
2/3 cup sugar 1/4 tsp. almond extract
1/4 cup cornstarch 2 cups fresh peach slices divided
1/4 tsp. salt 3/4 cup Smucker's® Peach Preserves
1 1/2 cups milk 2 tsps. gelatin unflavored
2 large egg yolks lightly beaten2 tbsps. cold water
1 tbsp. butter 1/2 cup raspberries


  1. 1.
    HEAT oven to 450°F.

  2. 2.
    PREPARE recipe for single crust pie. Roll out dough; place in 9-inch pie plate. Prick bottom and sides of pastry with fork to prevent crust from shrinking. Line crust with foil; fill with dry beans, rice or pie weights. Bake 10 to 12 minutes or until lightly browned. Cool completely.

  3. 3.
    COMBINE sugar, cornstarch and salt in small saucepan. Gradually add milk, mixing well. Cook over medium-high heat 5 minutes or until thickened, stirring constantly.

  4. 4.
    STIR a small amount of hot mixture rapidly into egg yolks. Return egg yolk mixture to hot mixture. Continue cooking 2 minutes, stirring constantly. Remove from heat. Stir in butter, vanilla extract and almond extract. Cool.

  5. 5.
    ARRANGE 1 cup sliced peaches in cooled, baked pastry shell. Spoon cream filling over peaches. Refrigerate.

  6. 6.
    HEAT preserves in small saucepan. Strain preserves to make peach glaze. In small bowl, soften gelatin in 2 tablespoons cold water. Add gelatin to 1/2 cup hot glaze, stirring until gelatin dissolves. Cool until mixture is the consistancy of unbeaten egg whites.

  7. 7.
    ARRANGE remaining peaches and raspberries over pie filling. Pour or spoon glaze evenly over peaches and raspberries. Chill 4 to 6 hours, or until firm.