Decadent Homemade Peaches and Cream Pie
A rich and creamy homemade pie filled with tender peaches and a smooth cream mixture, nestled in a buttery, flaky crust.
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.
Notes
If the crust starts browning too quickly, cover the edges with foil.