Peaches and Cream Pie

Peaches and Cream Pie

It's National Peach Pie Day!! And I wanted to pay homage to my favorite summer fruit by.. yep.. making a peach pie.  I'm really always looking for a reason to make dessert. But instead of a traditional peach pie, I decided to up my pie game with a Peaches and Cream Pie!   You guys... I am so glad I did because this pie quickly rose to Favorite status!

Peaches and Cream Pie

Peaches and Cream Pie

The filling in this pie has sweet roasted peaches mixed with a delicious custard. The pie is super easy to make especially if you do what I did and pick up a prepared frozen crust at the grocery store.  I attempted to make my own crust but the first one didn't turn out well and the second one that did turn out well ended up on the floor (it's safe to say it was a long day).  If you do want to make your own pie crust, here is a delicious butter pie crust recipe!

Peaches and Cream Pie

I can't encourage you guys enough to make this pie!  It is absolutely delicious!  As always I would love to hear what you think in the Comments Section.

Peaches and Cream Pie      (recipe adapted from Life at Cobble Hill Farm)


1 prepared 9 inch pie crust
5 fresh peaches
2 Tbsp light brown sugar
3/4 cup granulated sugar
1/4 cup all-purpose flour
Pinch of salt
1 cup heavy whipping cream
2 egg yolks
1 tsp vanilla extract


1.  Preheat oven to 375 F
2.  Peel, halve and remove pits from peaches.  Place on aluminum foil-lined baking tray and sprinkle with light brown sugar.
3.  Roast on middle rack for 30 minutes flipping the peaches halfway thru
4.  Remove peaches from oven and allow to cool completely.
5.  In a medium bowl, whisk granulated sugar, all-purpose flour and salt.  Then add whipping cream, egg yolks and vanilla extract whisking until mixture is completely smooth
6.  Once peaches are cooled, arrange in single layer on bottom of pie crust. Then top peaches with custard mixture.
7.  Lower oven temperature to 325 F
8.  Place pie on baking sheet and bake on middle rack for 50-60 minutes or until top of pie is golden. (I would start checking on the pie at around 40 minutes due to oven temperature variations)
9.  Allow pie to cool on wire rack at least 3 hours before eating.
10.  Serve it up!  A slice of this pie is perfect with a dollop of homemade whipped cream!

**If you are making your own pie crust, roll out the dough so 1/2 inch will hang over the pie plate.  Prior to putting in filling, drape aluminum foil over pie plate and fill with pie weights, dried beans or rice.  Bake at 375 for 10 minutes then for another 5 minutes after removing the aluminum foil and weights.  Then allow to cool and proceed putting in peaches and filling and bake normally.

Hope you all enjoy!


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