Peaches and Cream Pie is a delightful combination of juicy, sweet peaches and a smooth, creamy filling nestled in a flaky pie crust. The fresh peaches bring a lovely natural sweetness and a bit of tender texture that pairs perfectly with the rich creaminess of the custard-like filling. It’s a classic summery dessert that’s both comforting and fresh.
I love making this pie when peaches are at their peak because it really makes the flavors shine. One of my favorite little tips is to use slightly underripe peaches so they hold their shape better during baking, giving the pie a nicer texture. Adding a bit of vanilla to the cream gives it an extra touch that makes every bite feel special.
This pie is great served chilled or at room temperature, and I like to enjoy it with a simple dollop of whipped cream on top. It’s a dessert that always brings smiles, whether it’s for a casual family dinner or a weekend gathering with friends. I often find myself reaching for seconds because the peaches and cream are just that good together!
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches give this pie its juicy sweetness. If peaches aren’t in season, you can use frozen thawed peaches, but drain extra liquid to avoid a soggy crust. Slightly underripe peaches hold their shape better.
Heavy Cream & Eggs: These create the creamy filling. For a lighter twist, you can try half-and-half, but the texture might be less rich. Eggs help the filling set, so don’t skip them.
Pie Crust: Store-bought crust works fine, but homemade crust brings extra flakiness and flavor. If you want a gluten-free option, use a gluten-free pie crust mix or make one with almond flour.
Sugar & Flour: Sugar sweetens the fruit and cream, while flour helps thicken the filling so it’s not runny. You can swap white sugar for coconut sugar for a subtle caramel note.
How Do I Prevent a Soggy Pie Crust with Juicy Peaches?
Peaches release a lot of juice, which can make the crust soggy if you’re not careful. Here’s what helps:
- Coat peach slices with flour and sugar. The flour absorbs some juice, thickening the filling as it bakes.
- Use a hot oven to help the crust bake quickly and set before the juices pool.
- Brush the bottom crust lightly with a thin layer of beaten egg white before adding peaches to create a moisture barrier.
- Make sure to cut slits in the top crust for steam to escape—this stops sogginess and keeps the crust crisp.
These small steps keep the crust flaky and hold the filling nicely. Patience while cooling is key too—letting the pie sit allows the filling to set perfectly.
Equipment You’ll Need
- 9-inch pie plate – I like this size because it gives enough room for a generous filling without overflowing.
- Rolling pin – helps you roll out the pie dough evenly for a perfect fit.
- Mixing bowls – for tossing peaches with sugar and flour, and for whisking the cream filling.
- Whisk – makes it easy to blend the cream, eggs, and vanilla until smooth.
- Pastry brush – handy for brushing egg white or milk on crust for a shiny, golden finish.
- Baking sheet – place your pie on it for easy handling and to catch any drips.
Flavor Variations & Add-Ins
- Mix in a handful of blueberries or raspberries with the peaches for a berry burst.
- Replace vanilla extract with almond or coconut extract for a different flavor profile.
- Add a sprinkle of cinnamon or nutmeg to the peaches mixture for warm spice notes.
- Top the pie with crushed graham crackers or streusel before baking for added crunch.
Equipment and Variations for Peaches And Cream Pie
Equipment You’ll Need:
- 9-inch pie plate – perfect size for this pie
- Rolling pin – to roll out your pie crust evenly
- Large mixing bowls – for mixing peaches and cream mixture
- Whisk – to blend eggs, cream, and vanilla smoothly
- Pastry brush – for brushing the top crust with cream or milk
- Baking sheet – to place under the pie and catch drips during baking
- Wire rack – to cool the pie evenly after baking
Variations You Can Try:
- Add fresh berries like blueberries or raspberries along with peaches for a burst of color and flavor.
- Sprinkle some cinnamon or nutmeg into the peach filling for a warm, spiced twist.
- Replace the vanilla extract with almond or coconut extract to give your pie a new flavor vibe.
- Top the pie with a streusel or crushed graham crackers before baking to add a lovely crunch.
- Use a lattice crust or cut-out shapes on top to make the pie look extra special.
- For a dairy-free version, substitute coconut cream for heavy cream and use a suitable crust.
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches, but be sure to thaw and drain them well to remove excess moisture. This prevents the pie from becoming soggy. Pat them dry gently before mixing with sugar and flour.
How Should I Store Leftover Pie?
Store any leftovers covered loosely with plastic wrap or foil in the refrigerator. The pie tastes best within 2-3 days. If you want to keep it longer, you can freeze it for up to 1 month—thaw overnight in the fridge before serving.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie up to the baking step, then cover and refrigerate it overnight. Bake it the next day, adding a few extra minutes to the baking time if the pie is cold straight from the fridge.
How Do I Prevent the Crust from Getting Soggy?
Coating the peach slices with flour and sugar helps absorb excess juice. Also, brushing the bottom crust with a lightly beaten egg white before adding the filling creates a moisture barrier. Make sure to add steam vents in the top crust to let moisture escape during baking.
