Peaches and Cream Pie with Raspberries
- Prep Time:
4 hr 30 min
- Cook Time:
- Total Time:
- 5 hr
- 8 servings
- Flaky Pie Crust
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 large egg yolks, lightly beaten
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups fresh peach slices, divided
- 3/4 cup Smucker's® Peach Preserves
- 2 teaspoons gelatin, unflavored
- 2 tablespoons cold water
- 1/2 cup raspberries
oven to 450°F.
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.
sugar, cornstarch and salt in small saucepan. Gradually add milk, mixing well. Cook over medium-high heat 5 minutes or until thickened, stirring constantly.
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.
1 cup sliced peaches in cooled, baked pastry shell. Spoon cream filling over peaches. Refrigerate.
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.
remaining peaches and raspberries over pie filling. Pour or spoon glaze evenly over peaches and raspberries. Chill 4 to 6 hours, or until firm.