Description
This classic peach cream pie recipe combines the sweetness of fresh peaches with a creamy, dreamy filling, all encased in a flaky, buttery crust. It’s the perfect dessert for any occasion!
Ingredients
Scale
- 1 (14.1 ounce) package refrigerated pie crusts
- 6 cups fresh peaches, peeled, pitted, and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine sliced peaches, granulated sugar, flour, cinnamon, and nutmeg. Toss gently to combine.
- Place one pie crust in a 9-inch pie plate. Trim and crimp edges.
- Pour peach mixture into the pie crust.
- Add water over the peach mixture.
- Top with the second pie crust, crimp the edges to seal, and cut slits in the top for venting.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack.
- In a separate bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
- Once the pie is completely cool, top with whipped cream and serve.
Notes
- For a thicker filling, you can add a tablespoon of cornstarch to the peach mixture.
- If the crust starts to brown too quickly, cover the edges with foil.
- Fresh peaches are best, but you can use frozen peaches (thawed and drained) in a pinch.
- Store leftover pie in the refrigerator.
- Prep Time: PT30M
- Cook Time: PT50M
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g