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.
Pie 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.
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
- I usually make one of these two pie doughs: butter-lard pie crust or no-fail pie crust.
Filling
- Preheat oven to 4oo degrees
- Prepare dough, one part for pie plate, one part for top crust
- Slice peaches (skin-on works for me), place in mixing bowl.
- In separate bowl, whisk egg, cream, sugar, nutmeg, extract and flour
- Pour cream mixture over peaches, mix well
- Put peach mixture in pie plate of well-chilled dough.
- Dot with butter.
- Use slotted spoon in case too much liquid.
- Use all your peaches, and all liquid unless the amount would over fill the pie dish.
- Cover with vented top dough, crimp edges
- Brush top with a little leftover cream, and dust with 2 tablespoons sugar
- Bake on middle shelf for 15 minutes
- Reduce heat to 375, bake for another 30-40 minutes or until center bubbles and top crust is firm.
Let the pie cool until slightly warm (and set firm), then serve up your own plate of happiness.
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…
Tom – your pie sounds wonderful! I never thought of creating a custard with peaches which is usually what I do for an apple blackberry pie. Peaches would be divine!
Oh how I love pies! Yours looks so delicious I can almost taste it over the internet!
Love your blog!! And agree wholeheartedly about the peach pies of the world – can’t imagine one that is inedible!!
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!)
YUMMY!!! This was my mom’s favorite pie & im going to have to make one now!! Beautiful pics!
Now that is one beautiful pie! Who needs a plate – just give me a fork.
Great looking pie Tom and Asa says the hot pad holders in the picture are pretty awesome!
Gina, please tell Asa that her hot pads are my favorite and most used kitchen helpers. She has an eye for color!
Yummy pie, Tom! Love those potholders … another way to get joy in the kitchen. 😉
Shirley
Waw! What a georgous, beautiful & truly appetizing peaches & cream pie! Lovely!
The dough pie top looks like a pice of art! Yummy too!
I’m inspired!! I have some fresh blueberries (still!) that I think would enjoy the company of the peaches and cream….
My mouth is watering ,as I am off to market to buy some peaches and cream
Thank you for sharing
Let me know how if you liked it.
Looks so deelish!!! Thanks for the recipe!
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.
Just made this. It’s winter, so I used frozen peaches and a couple ready made pie crust, but it is so good, and hit the spot! Thanks for sharing this delicious recipe, I’ll be trying it next summer with fresh ones, and probably sooner with frozen ones again, lol.
Thank you Aimee, so glad you tried it. It’s one of my favorites. I could eat peach pie everyday! I look forward to posting more fruit pie recipes this spring and summer.