Peaches and Cream Pie: Happiness by the Slice

17
357
peaches and cream pie

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)

Preparation:

Pie Dough

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

Filling

  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.

17 COMMENTS

  1. I don’t suppose we could hire you as a personal chef? 😉 Peaches AND cream in a pie…decadent! We already ate our yellow peaches, but I’m anxiously awaiting our first (albeit small) harvest from our Indian Free peach **taps foot impatiently** Might just be enough for a pie…

  2. Your peach pie looks incredible! My mother always made a peaches ‘n cream pie, but I’ve never tried one. I must make yours before the end of summer peaches disappear. (The crust looks perfect!)

  3. I’m very excited to stumble upon your charming website. This recipe appears to advise us to dust the top of the pie with the entire 3/4 cup of sugar. Surely that’s not right . . . ? How should most of the sugar be used? Tossed with the peaches before the cream mixture is poured on? Or whisked in with the cream and egg?
    THANKS,
    Janet

    • Hi Janet, thanks for the kind words, and keen eye! Holy moly, I can’t believe I omitted the sugar in the instructions. I updated the recipe. Mix the 3/4 Cup sugar in the cream mixture, and then sprinkle another 2 Tablespoons of sugar over the top crust.

LEAVE A REPLY

Please enter your comment!
Please enter your name here