Peaches and Cream Pie

Peaches and Cream Pie is a delightful dessert that combines the sweetness of ripe peaches with a rich and creamy filling. This pie is perfect for summer gatherings, family barbecues, or any occasion where you want to impress your guests with a simple yet elegant treat. The balance of flavors and textures in this pie makes it an irresistible choice for fruit lovers.

Why Make This Recipe

Choosing to make Peaches and Cream Pie is a great decision for several reasons. First, it’s a fantastic way to use fresh summer peaches at their peak ripeness. Second, the creamy filling adds a luxurious touch that complements the fruit beautifully. Finally, this pie is easy to prepare, making it accessible for bakers of all skill levels. Your friends and family will love it, and they’ll be asking for seconds!

How to Make Peaches and Cream Pie

Ingredients

1 1⁄2 cups all-purpose flour (198 g)
2 rounded tbsp granulated sugar (35 g)
1⁄4 rounded tsp kosher salt (3 g)
5 oz unsalted butter (141 g, cold & cubed)
3 tbsp cold water (44 g)
Extra flour for rolling
8 oz mascarpone cheese (226 g, room temperature)
1 cup heavy whipping cream (240 g, cold)
1⁄3 cup granulated sugar (61 g)
1/2 tsp pure almond extract (3 g)
1/2 tsp pure vanilla extract (3 g)
3 lbs fresh peaches (or nectarines)
1/4 cup granulated sugar (44 g, adjust to taste)
1/2 tsp almond extract (3 g)
1 tbsp fresh-squeezed lemon juice (14 g)
A pinch of kosher salt

Directions

Prepare the Fruit Filling: Peel and slice the 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 this mixture to a food processor, add the cold cubed butter, and pulse until the butter is pea-sized. Drizzle in cold water until the dough starts to come together. Form into a disk, wrap in plastic, and refrigerate for 1 hour.
Prepare and Bake the Crust: Preheat oven to 425°F (220°C). Roll out the dough to fit a 9-inch pie dish. Trim and flute the edges. Freeze for 10-15 minutes, then prick with a fork, line with parchment, and add pie weights. Bake for 20 minutes, then remove the weights and bake for another 10-13 minutes until golden. Cool completely.
Prepare the Cream Filling: In a stand mixer, whip heavy cream with half the sugar, almond extract, and vanilla extract until stiff peaks form. In a separate bowl, whisk mascarpone and remaining sugar until smooth, then fold into whipped cream. Refrigerate until needed.
Assemble the Pie: Spoon half of the mascarpone whipped cream into the cooled crust. Layer one-third of the macerated peaches, add the remaining cream, and top with the remaining peaches. Drizzle with reserved peach juice.
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. Cut the pie into slices and drizzle some of the reserved peach juice over each serving for extra flavor. This pie pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for those who love an extra touch of sweetness.

How to Store Peaches and Cream Pie

To keep your Peaches and Cream Pie fresh, store it covered in the refrigerator. It is best enjoyed within 2-3 days, but the ingredients may start to soften over time. If you need to store it longer, consider holding off on adding the cream filling until you’re ready to serve.

Tips to Make Peaches and Cream Pie

Use ripe, fresh peaches to get the best flavor in the filling.
If you can’t find fresh peaches, you can use canned peaches, but make sure to drain them well.
For a bit of spice, consider adding a sprinkle of cinnamon to the peach filling.
Make sure your butter is very cold when making the dough for a flaky crust.

Variation

You can try using different fruits such as blueberries, raspberries, or even a mix of summer berries in place of peaches for a delightful twist on this pie.

FAQs

1. Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches. Just make sure to thaw and drain them well before using.

2. What if I don’t have mascarpone cheese?
If you don’t have mascarpone, you can substitute it with cream cheese mixed with a little heavy cream to achieve a similar texture.

3. Can I make this pie ahead of time?
Yes, you can make the pie a day in advance. Just wait to assemble the pie until you’re closer to serving to keep the crust crispy.

Now you’re ready to impress your friends and family with a wonderful Peaches and Cream Pie! Enjoy baking!