Name: Peaches and Cream Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 3/4 cup all purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 (3 ounce) package non-instant vanilla pudding mix; 3 Tablespoons butter, softened; 1 egg; 1/2 cup milk; 1 (28 ounce) can sliced peaches; drain the juice and save it; 8 ounce package cream cheese, softened; 1/2 cup granulated sugar; 3 Tablespoons of reserved peach juice

Peaches and Cream Pie is a dessert that evokes pure summer bliss. There’s something utterly magical about the combination of sweet, juicy peaches nestled in a velvety smooth, creamy filling, all encased in a flaky, golden crust. It’s a classic for a reason, a comforting hug on a plate that brings back fond memories of sun-drenched afternoons and family gatherings. What makes this Peaches and Cream Pie so special is its perfect balance: the slight tartness of the ripe peaches cuts through the richness of the cream, creating a symphony of flavors and textures. It’s a simple yet sophisticated dessert, accessible enough for a weeknight treat but impressive enough for any celebration. Get ready to fall in love with this timeless favorite all over again.

Peaches and Cream Pie

There’s something undeniably comforting about a classic Peaches and Cream Pie. The sweet, tender peaches, the luscious creamy filling, all nestled in a tender, buttery crust – it’s a dessert that evokes warm memories and brings smiles to faces. This recipe takes that beloved combination and elevates it into a show-stopping pie that’s surprisingly straightforward to make. Whether you’re a seasoned baker or just starting out, this pie is a guaranteed crowd-pleaser. It’s perfect for summer gatherings, holidays, or simply when you need a little slice of homemade happiness. Let’s dive into creating this delightful treat!

Ingredients:

For the Crust:

3/4 cup all purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 (3 ounce) package (Vanilla Pie Filling) non-instant (cook and serve) vanilla pudding mix

3 Tablespoons butter, softened

1 egg

1/2 cup milk

For the Peach Layer:

1 (28 ounce) can sliced peaches; drain the juice and save it. Or you can use fresh peaches. When substituting fresh peaches for canned or frozen, plan on about 3 medium peaches, (around 2 1/4 cups cubed or 3 cups sliced for every can).

For the Cream Cheese Layer:

1 (8 ounce) package cream cheese, softened

1/2 cup granulated sugar

3 Tablespoons of reserved peach juice

For Sprinkling on Top:

(Optional: A sprinkle of cinnamon or nutmeg, or some toasted slivered almonds)

Preparing the Crust

Preheat your oven to 375°F (190°C). While the oven is warming up, lightly grease a 9-inch pie plate. This step is crucial to ensure your beautiful pie doesn’t stick.

In a medium mixing bowl, whisk together the all-purpose flour, salt, baking powder, and the contents of the non-instant vanilla pudding mix. Make sure these dry ingredients are thoroughly combined. The pudding mix in the crust gives it a wonderfully tender texture and a subtle vanilla note that complements the peach and cream filling perfectly.

Add the softened butter to the dry ingredients. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crum extractbs. You want small, pea-sized pieces of butter dispersed throughout. These bits of butter will melt and create steam in the oven, contributing to a flaky crust.

In a separate small bowl, lightly beat the egg and then stir in the milk. Pour this wet mixture into the dry ingredients.

Mix everything together until just combined. Don’t overmix at this stage; we’re aiming for a soft dough that just comes together. The dough will be a bit sticky, and that’s perfectly normal.

Press the dough evenly into the prepared pie plate, starting from the bottom and working your way up the sides. Ensure you have a consistent thickness for even baking. You can use the bottom of a measuring cup or your fingers to help spread it out smoothly.

Assembling and Baking the Pie

Once the crust is pressed into the pie plate, gently arrange the drained sliced peaches (or your prepared fresh peaches) in an even layer over the bottom of the crust. If you’re using canned peaches, make sure they are well-drained to avoid a watery pie. If using fresh peaches, ensure they are peeled, pitted, and sliced to a similar thickness as canned slices.

In another mixing bowl, beat the softened cream cheese until it’s smooth and creamy. This usually takes about 1-2 minutes with an electric mixer or a good bit of arm work with a whisk.

Gradually beat in the granulated sugar until well combined and fluffy. Then, slowly drizzle in the reserved peach juice, mixing until the filling is smooth and homogenous. This creamy mixture will form the delightful “cream” layer of our pie.

Gently spread this cream cheese mixture evenly over the top of the peach layer. Try to cover all the peaches with a smooth, consistent layer.

If desired, sprinkle a little cinnamon or nutmeg over the top for an extra hint of warmth and spice, or scatter some toasted slivered almonds for a delightful crunch.

Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cream cheese filling is set. You should see a slight puffing and browning around the edges of the filling. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.

Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This cooling time is essential for the pie to set properly and for the flavors to meld. Rushing this step can lead to a pie that falls apart when sliced.

Enjoy this delightful Peaches and Cream Pie! It’s best served chilled or at room temperature, and a dollop of whipped cream is always a welcome addition.

Conclusion:

And there you have it – your guide to creating the most delightful Peaches and Cream Pie! This recipe is truly a triumph of simple, fresh flavors, showcasing the natural sweetness of ripe peaches perfectly complemented by a luscious, creamy filling and a flaky, buttery crust. It’s the quintessential summer dessert, but honestly, it’s delicious any time of year you’re craving a taste of pure comfort. I encourage you to give this a try; you’ll be so pleased with the results!

This pie is wonderfully versatile. For an extra touch of elegance, consider serving it with a dollop of homemade whipped cream, a drizzle of caramel sauce, or even a sprinkle of toasted slivered almonds for added crunch. If you want to get creative with variations, try adding a pinch of cinnamon or nutmeg to the peach filling for a warmer spice note, or swap out some of the peaches for other summer berries like raspberries or blueberries. The possibilities are endless, and each variation promises to be just as delectable.

Frequently Asked Questions:

Can I use frozen peaches for this Peaches and Cream Pie?

Yes, you absolutely can! If using frozen peaches, make sure to thaw them completely and drain off any excess liquid before adding them to the filling. This is crucial to prevent your pie from becoming watery and to ensure the filling sets up beautifully.

What’s the best way to store leftover pie?

Leftover Peaches and Cream Pie is best stored in an airtight container in the refrigerator. It will keep well for 2-3 days. For the best texture, allow it to come to room temperature slightly before serving, or enjoy it chilled – both are delicious!

How do I prevent my pie crust from becoming soggy?

Ensuring your crust is blind-baked properly is key to preventing soggin extractess, especially with a creamy filling. Make sure it’s golden brown before adding your filling. Also, allowing the filling to cool completely before assembling the pie helps as well.

Peaches and Cream Pie

A delightful pie featuring a flaky crust, a creamy vanilla pudding layer, sweet peaches, and a rich cream cheese topping.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

Servings
8 servings

Ingredients

3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 Tablespoons butter, softened
1 egg
1/2 cup milk
1 (28 ounce) can sliced peaches; drain the juice and save it
8 ounce package cream cheese, softened
1/2 cup granulated sugar
3 Tablespoons of reserved peach juice

Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a medium bowl, whisk together the flour, salt, and baking powder. Stir in the dry vanilla pudding mix. Cut in the softened butter until the mixture resembles coarse crumbs.
Step 3
In a separate small bowl, whisk together the egg and milk. Add the wet ingredients to the dry ingredients and mix until just combined. Spread this mixture evenly into an ungreased 9-inch pie plate.
Step 4
Arrange the drained sliced peaches evenly over the pudding mixture in the pie plate.
Step 5
In a medium bowl, beat the softened cream cheese and granulated sugar until smooth. Gradually beat in the reserved peach juice until well combined. Spoon this cream cheese mixture over the peaches, spreading it to cover.
Step 6
Bake for 35-45 minutes, or until the topping is lightly golden and the filling is set.
Step 7
Let cool completely before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

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Peaches and Cream Pie