Peaches and Cream Pie: Happiness by the Slice

Peaches and Cream Pie: Happiness by the Slice

Peaches and Cream Pie I have stars in my eye for peach pie.

Let me be forthright; I have very broad standards when it comes to peach pies. Any homemade and completely baked (or half-baked for that matter) peach pie is a good peach pie. If there’s a crust and peach in the thing, I’ll gladly eat it, and chirp, “That was awesome!”  Serve it a la mode, I may just tremble. Don’t get me wrong, I can certainly ascertain a great peach pie from a lesser tart, but I would be remiss if I missed an opportunity to sample peach pie merely on the supposition that it might (yes, ‘might’) be mediocre. When it comes to peach pies (and pies in general) I’m a risk taker.

peaches and cream pie ready for the ovenPie dough is my friend.

That said, there is one peach pie that holds court in a pie plate like no other (at least for me) a crust-bound,  peaches-and-cream construct that serves up happiness in every slice.  When dairy makes out with summer sweet fruit in a tent of dough, good things happen.

peaches and cream pie

RECIPE: Peaches ‘n Cream Pie

  • Pie dough, double crust
  • 1 egg
  • 1 cup cream
  • 5 cups peach slices
  • 3/4 cups sugar + 2 Tablespoons for dusting top crust
  • 1/4 cup flour
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter
  • 1 teaspoon almond extract or amaretto (optional)


Pie Dough

  1. I usually make one of these two pie doughs: butter-lard pie crust or no-fail pie crust.


  1. Preheat oven to 4oo degrees
  2. Prepare dough, one part for pie plate, one part for top crust
  3. Slice peaches (skin-on works for me), place in mixing bowl.
  4. In separate bowl, whisk egg, cream, sugar, nutmeg, extract and flour
  5. Pour cream mixture over peaches, mix well
  6. Put peach mixture in pie plate of well-chilled dough.
  7. Dot with butter.
  8. Use slotted spoon in case too much liquid.
  9. Use all your peaches, and all liquid unless the amount would over fill the pie dish.
  10. Cover with vented top dough, crimp edges
  11. Brush top with a little leftover cream, and dust with 2 tablespoons sugar
  12. Bake on middle shelf for 15 minutes
  13. Reduce heat to 375, bake for another 30-40 minutes or until center bubbles and top crust is firm.

peaches and cream pieLet the pie cool until slightly warm (and set firm), then serve up your own plate of happiness.

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