Peaches and Cream Pie Recipe

Introduction

Peaches and Cream Pie is a delightful dessert combining a flaky crust, creamy filling, and fresh peach topping. This refreshing pie is perfect for warm-weather gatherings or anytime you crave a sweet, fruit-filled treat.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 4 ounces Crisco (or butter)
• 1/4 cup cold water
• 3/4 cup heavy whipping cream
• 8 ounces cream cheese (room temperature)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 fresh peaches (peeled and sliced thin)
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 tablespoons cornstarch
• 1/3 teaspoon salt
• 1 tablespoon butter
• 1/4 teaspoon almond extract
• 1 1/2 cups heavy whipping cream (cold)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine the flour and 1/2 teaspoon salt. Add the Crisco or cold butter and use your fingers to blend until the mixture resembles coarse crumbs.
2. Step 2: Make a well in the center and pour in the cold water. Gently mix the dough from the edges inward until all flour is moistened, being careful not to overmix or knead.
3. Step 3: Shape the dough into a flat disc, wrap it in plastic, and chill in the refrigerator for 30 minutes to 1 hour.
4. Step 4: On a lightly floured surface, roll out the dough into a 1/4-inch thick circle, large enough to cover a pie plate with about 1/2 inch overhang. Carefully place the dough in the pie plate, trim excess, fold under the edges, and decorate as desired.
5. Step 5: Prick the bottom and edges with a fork about 2 inches apart. Line the crust with parchment or foil and fill with pie weights or dry beans. Bake for 12-15 minutes until edges are lightly golden. Remove weights and liner; let cool.
6. Step 6: For the cream cheese layer, whip 3/4 cup heavy cream in a clean bowl until soft peaks form. Set aside. In a mixer bowl, beat the cream cheese for 30 seconds, then add powdered sugar and vanilla extract. Beat until light and fluffy.
7. Step 7: Fold the whipped cream gently into the cream cheese mixture until no streaks remain. Spread evenly into the cooled pie crust and refrigerate while preparing the peach filling.
8. Step 8: Sprinkle sliced peaches with 1/3 cup sugar and let sit at room temperature for 30 minutes. Drain and reserve the juices.
9. Step 9: Combine the reserved peach juice with lemon juice and water to total 1/2 cup liquid. Pour into a pot, whisk in cornstarch and 1/3 teaspoon salt until smooth.
10. Step 10: Cook over medium heat, whisking constantly until the mixture bubbles and thickens. Boil for 30 seconds, then remove from heat. Stir in butter and almond extract until melted and combined. Let cool.
11. Step 11: Fold the thickened sauce into the peaches gently, then pour this mixture on top of the cream cheese layer. Spread evenly.
12. Step 12: Cover the pie with plastic wrap and chill in the refrigerator for at least 1 hour or up to 24 hours.
13. Step 13: To make the whipped cream topping, whip the cold heavy cream with powdered sugar and vanilla until medium peaks form. Spoon on top of the chilled pie before serving.

Tips & Variations

• Use ripe but firm peaches to prevent the filling from becoming too watery.
• For a nutty twist, add chopped toasted almonds to the peach filling.
• Substitute Crisco with cold butter for a richer crust flavor.
• Chill the pie well before slicing for cleaner cuts.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften over time, so it’s best enjoyed within 24 hours. Reheat slices briefly in a warm oven if you prefer the crust crispier, but avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this pie?

Fresh peaches yield the best texture and flavor, but if using frozen peaches, thaw and drain them well to reduce excess moisture before preparing the filling.

How do I prevent the crust from getting soggy?

Blind baking the crust and using the cream cheese layer before adding the peach filling acts as a barrier, helping keep the crust crisp. Also, make sure to chill the pie before serving.

Peaches and Cream Pie Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

This Peaches and Cream Pie combines a flaky homemade crust with a luscious cream cheese layer and fresh, tender peaches in a smooth, tangy glaze. Topped with homemade whipped cream, it’s a perfect balance of creamy and fruity flavors, ideal for a refreshing dessert on warm days.

• Author: Sophie
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 4 ounces Crisco (or cold butter)
• 1/4 cup cold water

Cream Cheese Layer

• 3/4 cup heavy whipping cream
• 8 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Fresh Peach Filling

• 3 fresh peaches, peeled and sliced thin
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 tablespoons cornstarch
• 1/3 teaspoon salt
• 1 tablespoon butter
• 1/4 teaspoon almond extract

Homemade Whipped Cream Topping

• 1 1/2 cups heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Pie Crust: Preheat your oven to 425°F (218°C). In a large bowl, combine the flour and salt. Add the Crisco or cold butter, using your fingers to mix until the mixture resembles coarse meal. Make a well in the center and add the cold water. Gently mix until all the flour is moistened, being careful not to overmix or knead. Form into a flat disc, wrap in plastic, and chill for 30 minutes to 1 hour.
2. Roll Out and Bake the Crust: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thick, ensuring it’s large enough to hang over the pie plate by at least 1/2 inch. Line the pie plate with the dough and create a decorative edge by folding under and pinching. Prick the bottom and edges with a fork about 2 inches apart, then line with parchment paper or foil and fill with pie beads or dry beans to prevent bubbling. Bake for 12-15 minutes until lightly golden. Remove weights and parchment, then let cool.
3. Make the Cream Cheese Layer: Using a stand mixer, whip the 3/4 cup heavy cream with the whisk attachment until soft peaks form. Set aside. In the same bowl, with the paddle attachment, cream the room temperature cream cheese for 30 seconds. Add powdered sugar and vanilla extract, continuing to mix until light and fluffy, about 2 minutes. Gently fold in the whipped cream by hand until fully incorporated. Spread this mixture evenly into the cooled pie crust and refrigerate while preparing the peach filling.
4. Prepare the Fresh Peach Filling: In a medium bowl, toss the peeled and sliced peaches with the sugar and let sit at room temperature for 30 minutes. Drain the peaches, reserving the juices. Add lemon juice to the juice and add enough water to make 1/2 cup total liquid. Pour into a medium saucepan. Stir in cornstarch and salt and whisk until smooth. Heat over medium, whisking constantly until thickened and bubbling, then boil for 30 seconds. Remove from heat and whisk in butter and almond extract until combined. Let cool to room temperature.
5. Combine Peach Filling and Chill: Gently fold the thickened sauce into the drained peaches. Pour the peach mixture over the cream cheese layer in the pie crust and spread evenly. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, up to 24 hours.
6. Make the Homemade Whipped Cream Topping: In a large chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using a handheld mixer or stand mixer, whip on medium-high speed for 3-4 minutes until medium peaks form.
7. Serve: Spoon the whipped cream over the peach filling just before serving to keep it fresh and fluffy.

Notes

• For best results, chill all your mixing bowls before whipping cream to help it whip faster and hold better peaks.
• Peeling peaches can be made easier by blanching them in boiling water for 30 seconds, then plunging into ice water.
• If fresh peaches are not in season, substitute with thawed frozen peaches but reduce added sugar as frozen fruits tend to be sweeter.
• The pie crust can be made with either Crisco or cold butter depending on your preference; butter adds flavor, Crisco gives flakiness.
• You can prepare the pie up to 24 hours in advance, but add the whipped cream topping just before serving.

Keywords: peach pie, peaches and cream pie, cream cheese pie, fresh peach dessert, homemade pie crust