by kimbesa
My favorite peach pie recipe makes summertime a great time for pie! Come to think of it, anytime you’re looking for a fruit-filled, luscious dessert, pie can fill the bill. People who like pie are often passionate about good homemade pie, with a flavorful filling and tender crust.
This creamy homemade peach pie will do for a memorable dessert.
 Photo: kimbesa |
Especially good with fresh peaches
Peaches and Cream Pie
Unbaked pie shell for a 9-inch pie
2/3 cup white sugar
4 tablespoons all purpose flour
¼ teaspoon salt
1 cup whipping cream (but not whipped)
3 to 4 large fresh peaches, or 7 or 8 canned peach halves
Prepare the pie shell according to your recipe or package directions.(Good news: you don't blind bake this crust. Go right ahead with the filling. They bake at the same time.)
Preheat oven to 400 degrees.
Make the cream component by mixing together the unwhipped cream, sugar, salt and flour. Set aside.
Peel and slice fresh peaches into the pie shell. Pour the cream mixture over them and lightly shake the pie to evenly distribute. Bake at 400 for about 35 minutes, then turn down to 350 degrees for an additional 10 minutes.
Let the pie cool completely before slicing. Keep leftovers (if you have any) in the refrigerator.
The recipe below for Peaches and Cream Pie is based on an old family favorite, and it is outstanding with fully-ripe fruit. This recipe will also help satisfy both the pie eaters who like fruit pie, and those who like cream pies.
Early peaches come into groceries and markets starting in May, and will continue through the summer peach season, that generally ends by October. Look for fruit that is firm but smells of peaches, and is free of brown spots and mold.
Also, this pie is easiest with freestone peach varieties, where the center pit comes cleanly away from the pulp. You can use cling peaches, but you’ll have to cut the fruit away from the pit. Redhaven, Fairhaven and Elberta are just some of the varieties you'll find on the market.
Serve pie on large dessert plates, for a generous slice and to allow for a scoop of ice cream on the side.
 Photo by kimbesa |
As for the crust, I’ve had good results with packaged, refrigerated pie crusts. When I get more practice with a scratch crust, I’ll use that more often. Good pie crust is an art.
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 Lancaster pattern by Syracuse Photo by kimbesa |
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Is Peaches and Cream Pie For You?
I go for the peaches that are "canned" in glass jars. They would be in the refrigerated section at the store.
kimbesa, In a pinch, what brand do you recommend for canned peaches?
I didn't give a crust recipe. You just need a single crust, unbaked. That pre-made crust that comes rolled up in a box is fine, for convenience. One day I'll be as good a pie crust as I am at pizza crust. Have to develop a different touch for pie!
Oh, I love peaches in desserts. I'll try your pie :):) Do you put flour in the cream mix as well? If so, how much? And how come you use only 4 tablespoons for the crust? Wait, I see I had asked you about this in September! So 4 tbsp in the cream mix. How much in the crust?
Once you make this, you'll look forward to fresh peaches every year!
Pie is my all time favorite food bar none. I have friends who have several peace trees so I'm looking forward to making and eating this tasty pie. thanks
Four tablespoons.
So how much flour do I put in the cream mix?
who doesnt love pie
Organic peaches sound even more fantastic! I didn't think this pie could get any better but I'll bet that would be great. Thanks!