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
- 1/2 (scant) teaspoon salt
- 4 tablespoons chilled butter (or shortening, cut into small pieces)
- 3 to 6 tablespoons ice-cold water
- Filling:
- 4 tablespoons 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
Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for preparation and baking.
Make the Homemade Pastry
-
Gather the ingredients.
-
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.
-
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.
-
Sprinkle 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.
-
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.
-
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.
-
Preheat the oven to 450 F.
-
Roll the dough into an 11- to 12-inch circle.
-
Fit the dough into a 9-inch pie plate and flute the edges.
-
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.
-
Bake for about 10 minutes, or until it just begins to color.
-
Remove the pie crust from the oven and remove the pie weights and foil or paper.
Make the Filling
-
Gather the ingredients.
-
In a bowl, combine 4 tablespoons of flour and 1 cup of granulated sugar; blend well.
-
Add cream, 1/8 teaspoon of salt, almond extract, and nutmeg; beat to blend well.
-
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.
-
Pour the cream filling over the peaches.
-
Return pie to the preheated oven and bake for 10 minutes.
-
Reduce heat to 350 F and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.
-
As soon as filling is not jiggly, remove it to a rack to cool.
-
Serve and enjoy!
Tip
- If the crust edge browns before the filling is fully cooked, cover it with a foil ring or pie shield.