Peaches and Cream Pie
This Peaches and Cream Pie is a fun nod to the old-fashioned dessert of sliced peaches with fresh cream. The flavor of the fresh peaches makes this the perfect summer dessert recipe!
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I remember my grandfather eating peaches and cream as a dessert on hot summer days. My grandparents ate their ‘big meal’ at noon, and I can still see my grandfather sitting there in the early afternoon with a bowl of peaches and cream. They lived in Belton, SC, heart of South Carolina peach country, and my sister and I would visit every summer.
Now when I say peaches and cream, I mean just that. Put sliced peaches in a bowl. Sprinkle a bit of sugar on top (my grandpa preferred brown sugar). Pour cream into bowl. Enjoy. Talk about the easiest of summer recipes!
Peaches and Cream Pie
Every summer, I head to our local farmer’s market here in Asheville and pick up a basket (or two) of South Carolina freestone peaches. And each time I do, I have fond memories of those hot summer days spent with my grandparents. I decided to take the concept of peaches and cream but turn it into pie form. The result was this Peaches and Cream Pie. It’s quite tasty!
For this Peaches and Cream Pie, I decided to start with a classic Southern pie recipe as the base. This Buttermilk Chess Pie is a custard-style pie. It’s a simple pie recipe that is served chilled. I reduced the amount of batter in that chess pie recipe to make room for the sliced peaches. I also reduced the sugar a bit – that really lets the sweetness of the peaches shine through. (Of course, you can always add more sugar if you’d like.)
I also replaced some of the buttermilk with cream. This pie still has a noticeable buttermilk flavor, but I wanted to incorporate more cream to match the old-fashioned peaches and cream dessert. I also added a bit of fresh whipped cream at the end – the difference in texture is a nice touch!
Ingredients
- Pie Crust. This is a single-crust custard pie. If you like to make homemade pie dough, I highly recommend this one (This all-butter pie dough uses vodka to make it super flaky!). You can also use store-bought pie dough or a frozen pie crust. Just follow the instructions on the package for preparing the dough/crust for a custard pie. If using a frozen crust, make sure to use a ‘deep dish’ crust.
- Buttermilk and Heavy Whipping Cream. This combination forms the base of the custard filling. The buttermilk flavor is noticeable but it’s not the primary flavor in the pie. For baking with buttermilk, I always recommend using powdered buttermilk. It has a long shelf life (refrigerated) and you can mix up however much you want at a time.
- Egg Yolks. The egg yolks provide structure to the filling as it bakes.
- Brown Sugar. Adds sweetness. Brown sugar adds an additional depth of flavor that pairs well with peaches, but feel free to use granulated sugar as a substitution if desired.
- All-Purpose Flour. A tiny bit of flour helps thicken the batter.
- Cinnamon, Vanilla Extract, Almond Extract. Adds flavor to the custard filling.
- Fresh Peaches. I recommend using fresh peaches if possible. If fresh peaches aren’t available, use frozen peaches (thawed). Canned peaches would not be a good option for this recipe.
- Fresh Whipped Cream. A dollop of fresh whipped cream sprinkled with a bit of cinnamon or nutmeg is the perfect way to garnish this pie! You could use canned whipped cream, but fresh is so.much.better!
How to Store Leftovers
This Peaches and Cream Pie is best served cold. Leftover slices should be stored in an airtight container in the refrigerator for up to 4 days. Of course, the pie will taste best on the day its baked as the crust will soften up a bit over time. I do not recommend freezing this pie.
If you’re looking for a fun (and tasty!) summer dessert recipe, then I recommend this peach pie. It’s an easy recipe that really highlights the flavor of fresh peaches. Happy Baking!
Did you bake this Peaches and Cream Pie at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Peaches and Cream Pie
Ingredients
For the Pie
- 1 9” pie crust, homemade or store-bought (see note)
- ½ cup buttermilk
- ½ cup heavy whipping cream
- 3 large egg yolks
- ¾ cup brown sugar
- 2 Tbsp all-purpose flour
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 3-4 medium peaches pitted and sliced, peeled (optional)
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp confectioners' sugar
- ½ tsp vanilla extract
- ground nutmeg for garnish
Instructions
For the Pie
- Press pie dough until 9” pie pan. Crimp edges and trim excess dough. (If using a store-bought crust, thaw crust fully.) Place pan in refrigerator for 20 minutes.
- Preheat oven to 325°F.
- Dock pie dough with a fork and then lay parchment paper over top of dough. Fill with dry beans or pie weights and bake for 10 minutes.
- Meanwhile, using a medium mixing bowl, whisk together buttermilk, whipping cream, egg yolks, brown sugar, flour, salt, cinnamon, vanilla extract and almond extract.
- Remove pie crust from oven and arrange sliced peaches in crust. Carefully pour liquid mixture over the peaches.
- Bake for 60-65 minutes, or until center of pie is firm.
- Let cool for at least 1 hour before serving. (I prefer to let this pool cool for ~30 minutes and then refrigerate for a couple of hours before slicing and serving.)
- Serve with a dollop of fresh whipped cream (or a scoop of vanilla ice cream).
For the Whipped Cream
- Using an electric mixer, whip the heavy whipping cream, powdered sugar and vanilla extract together until stiff peaks form. After dolloping whipped cream onto the slice of pie, garnish with a tiny pinch of ground nutmeg.
Notes
Looking for more peach recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me
This is a delicious summer pie recipe, Ramya – give it a try!
Love the nostalgia and simplicity behind this peaches and cream pie, it’s like a grown-up tribute to that classic summer treat!
This is a fun summer dessert recipe, Raymund. The flavor of the peaches with the cream filling is absolutely delicious!
It’s been a while since I’ve been over here. This is right up my alley because peaches are my favorite fruit and custard and/or pie anything is my favorite dessert. Peach ice cream is my favorite ice cream. So how can I not make this?
Love that you are still in Asheville. I was there for 6 weeks in Spring, dog sitting at first then helping my daughter getmoved into her new apartment ((just finished building it) at the RAD. So happy to see things coming back but so sad to see the devastation still. My daughter is working in community outreach, driving up into the hollers every day and what she sees and encounters is sobering to say the least.
Oh hey Kim! It has indeed been a while. Thanks so much for stopping by! You definitely should make this pie using some of the fresh summer peaches that are everywhere right now. Yum!
Yup, we are still in Asheville. We’ll never leave this area. 🙂 I’m so happy to hear that your daughter is doing community work around here. It’s been a tough year for sure, but things do appear to be making their way back to normal. And since your daughter is living here, that means you’ll be making more regular trips to Asheville, right?? The fall is coming, and that’s when Asheville really shines!
peaches? they bring back memories of childhood – eating peach slices from a tin. I don’t think I’d ever had a fresh one till i left home. My parents were very much into the English way of eating back then – meat and 3 veg! Your pie sounds delish David.
sherry
Ah – such good memories tied to food! This pie was a fun (and delicious) adventure into my childhood memories of eating fresh peaches with my grandfather. Thanks, Sherry! 🙂
What a delicious and fresh summery cream pie, David!
This truly is a delicious summer dessert, Michelle – thanks!!
I can’t think of a better treat for a hot August day! It’s cold, refreshing and loaded with the quintessential summer flavor… peaches! I also really like how you’ve designed this pie to allow the flavor and texture of the peaches to shine through. Besides, less sugar means it’s healthy, right??!
Peaches really are the quintessential late summer fruit for me. I love ’em! And this pie is a fun way to highlight the classic ‘peaches ‘n cream’ dessert. Thanks, Heidi!
How fortunate you are to have access to so many fresh beautiful peaches, by the bucketload. We have to bring ours up from the southern states before Christmas. Your pie looks delicious, I would love it. I have just made a peach and sour cream cake, use tinned peaches, but it was still delicious. I’ll store this recipe away for summer desserts.
Oh we truly are lucky to be able to get such good peaches! We could get peaches when we lived up in New York state, but they weren’t nearly as good as the peaches that come from the Southern states. Definitely hang on to this recipe for when fresh peaches arrive in your area. Thanks, Pauline!
Awww love that story of your grandpa and his simple yet delightful peaches and cream treat. Speaking of which – this pie sure is epic! Perfect as peaches are on sale here!
It’s true, Shashi! I absolutely remember my grandpa sitting down with a bowl of sliced peaches with cream poured on top. I’m not sure that’s my first choice for desserts, but I have to admit that it did lead to this fun pie idea!