Peaches and Cream Pie Recipe

Introduction

Peaches and Cream Pie is a delightful dessert that combines a flaky homemade crust with a luscious cream cheese layer and fresh peach filling. This recipe offers a perfect balance of sweet, tangy, and creamy flavors that’s sure to impress your family and friends.

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 cold heavy whipping cream
• 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 flour and salt. Add Crisco or cold butter and use your fingers to blend until the mixture resembles coarse meal.
2. Step 2: Make a well in the center and add cold water. Gently mix until the dough is moistened without overworking it. Form into a flat disc, wrap in plastic, and chill for 30 minutes to 1 hour.
3. Step 3: Roll out chilled dough on a lightly floured surface into a ¼-inch thick circle, large enough to fit your pie plate with an overhang. Line the pie plate, fold and pinch edges to decorate, then prick the crust with a fork.
4. Step 4: Line crust with parchment paper or foil and fill with pie beads or dry beans. Bake for 12-15 minutes until edges are lightly golden. Remove the weights and parchment, then let cool.
5. Step 5: In a stand mixer bowl, whip 3/4 cup heavy cream to soft peaks and set aside. In the same bowl, beat cream cheese until smooth, add powdered sugar and vanilla, then incorporate whipped cream gently by hand. Spread this mixture evenly in the cooled crust and refrigerate.
6. Step 6: For the peach filling, toss sliced peaches with sugar and let sit for 30 minutes. Drain peaches and reserve juices.
7. Step 7: In a measuring cup, add lemon juice to the reserved peach juices and add water to total 1/2 cup liquid. Pour into a pot, whisk in cornstarch and salt, then heat over medium, stirring constantly until thickened and bubbling.
8. Step 8: Remove from heat, stir in butter and almond extract, and let cool to room temperature. Fold sauce into drained peaches, then spread peach mixture over cream cheese layer.
9. Step 9: Cover pie with plastic wrap and chill for at least one hour, preferably up to 24 hours.
10. Step 10: To make whipped cream topping, beat cold heavy cream with powdered sugar and vanilla until medium peaks form. Spoon over the peach filling just before serving.

Tips & Variations

• Use ripe but firm peaches for the best texture and flavor in your pie.
• Substitute butter for Crisco in the crust for a richer taste.
• Add a teaspoon of cinnamon to the peach filling for a warm spice note.
• For a lighter version, use half-and-half instead of heavy cream in the whipped topping.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly over time but the flavors develop beautifully. Reheat slices gently in the microwave if desired, but it’s best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this pie?

Yes, but make sure to thaw and drain them thoroughly to avoid extra liquid in your pie filling.

How do I prevent the crust from getting soggy?

Blind baking the crust and allowing it to cool before adding the filling helps keep it crisp. Avoid over-soaking the crust with juicy fillings.

Peaches and Cream Pie Recipe

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★★★★★

4.6 from 62 reviews

This Peaches and Cream Pie is a delightful dessert featuring a flaky homemade pie crust, a luscious cream cheese layer, and a fresh peach filling thickened with a smooth glaze. Topped with homemade whipped cream, it offers a perfect balance of sweet, creamy, and fruity flavors, ideal for a refreshing summer treat or any special occasion.

• Author: Sophie
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours (including chilling times)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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

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

Instructions

1. Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the Crisco or cold butter and use your fingers to mix until the texture resembles coarse meal. Make a well in the center and add cold water. Gently mix by bringing the flour from the sides into the center, ensuring all flour is moistened without overmixing or kneading. Form into a flat disc, wrap in plastic, and chill in the refrigerator for 30 minutes to 1 hour.
2. Roll and Bake the Crust: Remove chilled dough and roll it on a floured surface into a ¼-inch thick circle, large enough to hang over the pie plate by half an inch. Carefully place it into the pie plate, fold edges under, and pinch for a decorative edge. Prick crust bottom and sides with a fork about every 2 inches. Line with parchment paper or foil and fill with pie beads or dry beans. Bake at 425°F (220°C) for 12-15 minutes until edges are lightly golden. Remove beans and foil, then cool.
3. Make the Cream Cheese Layer: Whip 3/4 cup heavy cream to soft peaks using a stand mixer and set aside. In the stand mixer bowl, beat room temperature cream cheese for 30 seconds, then add powdered sugar and vanilla extract. Beat until light and fluffy, about 2 minutes. Gently fold whipped cream into the cream cheese mixture until uniform. Spread this layer evenly over the cooled pie crust. Refrigerate while preparing the peach filling.
4. Prepare the Fresh Peach Filling: Toss peeled, sliced peaches with 1/3 cup sugar and let sit at room temperature for 30 minutes. Drain peaches, reserving juices. Combine reserved juices with lemon juice and enough water to reach 1/2 cup liquid in a medium pot. Whisk in cornstarch and salt until smooth. Heat over medium, whisking constantly until bubbling and thickened. Boil for 30 seconds, remove from heat, and stir in butter and almond extract. Let cool to room temperature.
5. Combine Peach Filling with Sauce: Gently fold the thickened sauce into the peaches, then pour the mixture over the cream cheese layer in the pie. Spread evenly, cover with plastic wrap, and chill in the refrigerator for at least 1 hour or up to 24 hours.
6. Make Homemade Whipped Cream: In a large chilled bowl, whip 1 1/2 cups cold heavy cream with powdered sugar and vanilla extract on medium-high speed for 3-4 minutes until medium peaks form. Spoon whipped cream generously over the peach layer just before serving.

Notes

• Ensure the butter or Crisco used for the crust is cold to achieve a flaky texture.
• Do not overmix the dough to avoid tough crust.
• Peeling peaches is recommended for a smooth texture in the filling.
• Letting peaches macerate with sugar enhances their natural sweetness and juice for the filling.
• The cream cheese layer adds richness and balances the fruit’s tartness.
• Prepare the pie a few hours ahead or the day before for the best flavor and set.
• Use fresh peaches in season for optimal flavor.

Keywords: peach pie, cream cheese pie, summer dessert, homemade pie crust, fresh fruit pie, creamy pie recipe