Creamy Peaches and Cream Pie with Fresh Summer Peaches
This peaches and cream pie combines the juiciness of fresh summer peaches with a rich, creamy filling, all encased in a buttery crust. A perfect dessert for any occasion!
Equipment
- 1 9-inch pie pan
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter chilled and diced
- 1/4 cup sugar
- 1/4 cup ice water
Peach Filling
- 4 cups fresh peaches peeled and sliced
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Creamy Filling
- 8 oz cream cheese softened
- 1/2 cup heavy cream
- 1/4 cup sugar
Instructions
Preparation
- In a mixing bowl, combine flour and sugar. Add diced butter and mix until crumbly. Gradually add ice water, mixing until dough forms. Roll out the dough and place it in a 9-inch pie pan.
- Preheat your oven to 350°F (175°C) while you prepare the filling.
Filling
- In a bowl, mix sliced peaches with sugar, vanilla extract, and flour. Set aside to let the flavors meld.
- Beat cream cheese in a large bowl until smooth. Add sugar and heavy cream, continuing to beat until well combined and creamy.
- Fold the peach mixture into the creamy filling gently, ensuring even distribution.
Baking
- Pour the combined filling into the prepared pie crust. Smooth the top with a spatula.
- Place the pie in the preheated oven and bake for 50 minutes, or until the filling is set and the crust is golden.
Cooling and Serving
- Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
- Slice the pie into 8 pieces and serve chilled or at room temperature for the best flavor.
Storage
- Cover the pie with plastic wrap or foil and store in the refrigerator for up to four days.
Notes
Pro Tips: Use ripe peaches for the best flavor. Chill the pie crust before baking.
Ingredient Substitutions: Substitute honey or maple syrup for sugar. Use half-and-half instead of heavy cream for a lighter filling.
How to Serve: Serve chilled or at room temperature.
Storage & Freshness: Store covered in the refrigerator for up to four days.
Make-Ahead Tips: Prepare the pie a day in advance to allow flavors to meld.
Ingredient Substitutions: Substitute honey or maple syrup for sugar. Use half-and-half instead of heavy cream for a lighter filling.
How to Serve: Serve chilled or at room temperature.
Storage & Freshness: Store covered in the refrigerator for up to four days.
Make-Ahead Tips: Prepare the pie a day in advance to allow flavors to meld.