Peaches and Cream Pie

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/11/21
Peach Pie

Victoria Pearson / Getty Images
Prep: 20 mins
Cook: 65 mins
Total: 85 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
404 Calories
17g Fat
61g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 404
% Daily Value*
Total Fat 17g 22%
Saturated Fat 11g 53%
Cholesterol 49mg 16%
Sodium 174mg 8%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 11%
Total Sugars 40g
Protein 5g
Vitamin C 10mg 50%
Calcium 35mg 3%
Iron 2mg 9%
Potassium 343mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This peach pie is made with a sweet cream filling and fresh sliced peaches. The peaches are arranged in a partially baked pie crust and then a rich sweetened cream mixture is poured over the peaches. Nectarines may be used for this pie as well.

Ingredients

Pastry for Crust:

  • 1 1/3 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • Scant 1/2 teaspoon salt

  • 4 tablespoons unsalted butter, or shortening, chilled, cut into small pieces

  • 3 to 6 tablespoons ice-cold water

Filling:

  • 4 tablespoons all-purpose flour

  • 1 cup granulated sugar

  • 1 cup heavy cream

  • 1/8 teaspoon salt

  • 1/4 teaspoon almond extract

  • 1/2 teaspoon nutmeg

  • 6 to 8 medium ripe peaches, peeled, pitted, cut into quarters or eighths

Steps to Make It

Make the Homemade Pastry

  1. Gather the ingredients.

  2. Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor and pulse several times to blend thoroughly.

  3. Sprinkle the pieces of butter or shortening over the flour. Pulse about 6 times in one-second bursts. The mixture should resemble coarse crumbs with some visible pieces about the size of small peas.

  4. Sprinkle 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.

  5. The dough should clump with squeezed in your hand. If it is still crumbling, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.

  6. Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.

  7. Preheat the oven to 450 F.

  8. Roll the dough into an 11- to 12-inch circle.

  9. Fit the dough into a 9-inch pie plate and flute the edges.

  10. Press a sheet of foil or parchment paper over the bottom and up the sides of the crust and fill with pie weights or dry beans.

  11. Bake for about 10 minutes, or until it just begins to color. 

  12. Remove the pie crust from the oven and remove the pie weights and foil or paper.

Make the Filling

  1. Gather the ingredients.

  2. In a bowl, combine 4 tablespoons of flour and 1 cup of granulated sugar; blend well.

  3. Add cream, 1/8 teaspoon of salt, almond extract, and nutmeg; beat to blend well.

  4. Arrange peach slices in 1 layer in the partially baked crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices.

  5. Pour the cream filling over the peaches.

  6. Return pie to the preheated oven and bake for 10 minutes.

  7. Reduce heat to 350 F and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.

  8. As soon as filling is not jiggly, remove it to a rack to cool.

  9. Serve and enjoy!

Tip