There’s something undeniably magical about a homemade peaches and cream pie, isn’t there? It’s like a warm hug in a slice, perfect for those light summer meals or as a show-stopping dessert at your next BBQ. Today, I’m thrilled to share my secret recipe for the most decadent homemade peaches and cream pie you’ve ever tasted. Trust me, this one’s going to become a family favorite!
Why You’ll Love This Recipe
- A flaky, buttery crust that’s easier to make than you think
- A creamy, dreamy filling that’s not too sweet
- Fresh peaches shining as the star of the show
- Perfect for summer baking or as a quick family dinner dessert
- Make-ahead friendly, so you can enjoy it stress-free
Ingredients
To make this stunning peaches and cream pie, you’ll need:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup ice water
- 6-8 ripe peaches, peeled and sliced
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- Pinch of salt
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of creating this masterpiece. Don’t worry, it’s easier than you think!
Make the Crust
1. In a large bowl, whisk together the flour and salt.
2. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix!
4. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Roll Out the Dough
1. On a lightly floured surface, roll out the dough into a 12-inch circle.
2. Carefully transfer it to a 9-inch pie plate and trim the edges to fit.
3. Crimp the edges to create a decorative border.
Blind Bake the Crust
1. Line the crust with parchment paper and fill with pie weights or dried beans.
2. Bake at 375°F (190°C) for 15 minutes.
3. Remove the weights and parchment and bake for another 5-7 minutes, until lightly golden.
Prepare the Filling
1. In a medium bowl, whisk together the heavy cream, sugar, cornstarch, vanilla extract, almond extract (if using), and a pinch of salt until smooth.
Assemble the Pie
1. Arrange the sliced peaches in the pre-baked pie crust.
2. Pour the cream mixture evenly over the peaches.
Bake the Pie
1. Bake at 350°F (175°C) for 45-50 minutes, or until the filling is set and the crust is golden brown.
Tip: If the crust starts browning too quickly, cover the edges with foil.
Cool and Serve
1. Let the pie cool completely on a wire rack. This step is crucial for the filling to set properly.
2. For the best results, chill the pie for at least 2 hours before slicing and serving.
Pro Tips for Making the Recipe
- Use fresh, ripe peaches for the best flavor.
- Don’t overmix the dough to ensure a flaky crust.
- Let the pie cool completely before refrigerating to avoid sogginess.
- Consider making this pie ahead of time for your next BBQ or gathering.
How to Serve
This peaches and cream pie is divine on its own, but feel free to get creative with your serving style:
- Serve with a scoop of vanilla ice cream for an extra-special treat.
- Drizzle with caramel sauce for a sweet and salty contrast.
- Top with fresh whipped cream for a light and airy finish.
Make Ahead and Storage
One of the best things about this pie is how well it holds up when made ahead:
- Prepare the crust and filling separately and store them in the fridge for up to 24 hours before assembling.
- Store the baked pie in the fridge for up to 3 days.
- Freeze the unbaked pie crust for up to 3 months for future use.
There you have it, folks! A peaches and cream pie recipe that’s sure to become a staple in your summer baking repertoire. Whether you’re serving it at a family dinner or bringing it to a BBQ, this pie is guaranteed to impress. And if you’re looking for more dessert inspiration, be sure to check out my How to Make Tender Coconut Cake and Stunning Harry Potter Cake Decorations You Can Make at Home for even more sweet treats!
Decadent Homemade Peaches and Cream Pie
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
- ½ cup ice water
- 6-8 ripe peaches, peeled and sliced
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract optional
- ¼ tsp almond extract optional
- Pinch salt
Instructions
- Make the Crust: Whisk together flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, until lightly golden.
- Prepare the Filling: In a medium bowl, whisk together the heavy cream, sugar, cornstarch, vanilla extract, almond extract (if using), and salt until smooth.
- Assemble and Bake the Pie: Arrange the sliced peaches in the pre-baked pie crust. Pour the cream mixture evenly over the peaches. Bake at 350°F (175°C) for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Cool and Serve: Let the pie cool completely on a wire rack before serving. Chill for at least 2 hours before slicing and enjoying.