Peaches and Cream Pie

Introduction

Peaches and Cream Pie is a delightful dessert that captures the essence of summer. This pie features fresh peaches nestled in a rich creamy filling, all enclosed in a flaky homemade crust. It’s an irresistible treat that appeals to both the senses and the taste buds.

Why Make This Recipe

This recipe is perfect for summer gatherings, picnics, or even just a family dessert at home. The combination of sweet peaches and creamy mascarpone offers a delectable flavor that is hard to resist. Plus, making this pie allows you to enjoy fresh, seasonal fruit while impressing your friends and family with your baking skills!

How to Make Peaches and Cream Pie

Ingredients:

1 1⁄2 cups all-purpose flour
2 rounded tbsp granulated sugar
1⁄4 rounded tsp kosher salt
5 oz unsalted butter, cold & cubed
3 tbsp cold water
8 oz mascarpone cheese, room temperature
1 cup heavy whipping cream, cold
1⁄3 cup granulated sugar
1⁄2 tsp pure almond extract
1⁄2 tsp pure vanilla extract
3 lbs fresh peaches (or nectarines)
1⁄4 cup granulated sugar (adjust to taste)
1⁄2 tsp almond extract
1 tbsp fresh-squeezed lemon juice
A pinch of kosher salt

Directions:

Prepare the Fruit Filling: Peel and slice peaches into thin wedges or bite-sized cubes. Toss the peaches with sugar, salt, lemon juice, and almond extract in a large bowl. Cover and refrigerate until needed.
Make the Dough: In a small bowl, whisk together flour, sugar, and salt. Transfer the mixture to a food processor fitted with a dough blade. Add cold cubed butter and pulse until the butter is pea-sized. While the food processor is running, drizzle in cold water until the dough starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
Prepare and Bake the Crust: Preheat the oven to 425°F (220°C). Roll out the chilled dough on a floured surface to a circle about 2 inches larger than your pie dish. Place the dough into a 9-inch pie dish, trim, and flute the edges. Freeze the crust for 10-15 minutes. Prick the frozen crust with a fork, line it with parchment, and fill it with pie weights or dry beans. Bake for 20 minutes, remove weights and parchment, and bake for another 10-13 minutes until golden. Let cool completely on a wire rack for about 2 hours.
Prepare the Cream Filling: Whip the heavy cream with half the sugar, almond extract, and vanilla extract until stiff peaks form. Whisk mascarpone cheese and remaining sugar until smooth. Fold the mascarpone into the whipped cream until combined.
Assemble the Pie: Spoon half of the mascarpone whipped cream into the cooled pie crust. Layer with one-third of the macerated peaches, add the remaining cream, and top with the rest of the peaches. Drizzle reserved peach juice over the top.
Serve: Keep refrigerated until ready to serve. Drizzle peach juice over each slice when serving.

How to Serve Peaches and Cream Pie

Peaches and Cream Pie is best served chilled. Serve each slice with a drizzle of the reserved peach juice for added flavor. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.

How to Store Peaches and Cream Pie

Store any leftover pie in the refrigerator. Cover it with plastic wrap or keep it in an airtight container to maintain freshness. The pie can last up to 3 days in the fridge, but it’s best enjoyed within the first 1-2 days for optimal flavor and texture.

Tips to Make Peaches and Cream Pie

Use ripe, fresh peaches for the best flavor. If peaches aren’t in season, nectarines or canned peaches can also work.
Adjust the sugar in the fruit filling according to your preference and the sweetness of the peaches.
For a flakier crust, ensure your butter is cold and handle the dough as little as possible to avoid warming it up.

Variation

For a twist on this classic recipe, try adding fresh berries like blueberries or raspberries for a mixed fruit filling. You can also experiment with different extracts, such as coconut or vanilla, to complement the flavors.

FAQs

1. Can I use a store-bought pie crust?
Yes! If you’re short on time, a store-bought pie crust is a convenient option. Just follow the instructions on the package for baking it.

2. How do I know when my peaches are ripe?
Ripe peaches should feel slightly soft to the touch and have a fragrant smell. The skin should also be slightly yellow, with a hint of a warm color.

3. Can I freeze Peaches and Cream Pie?
It’s not recommended to freeze the pie after assembly because of the cream filling. However, you can freeze the pie crust before baking it, or freeze the peach filling separately before assembling the pie.