Old-Fashioned Peach Cream Pie is a delightful twist on a classic dessert, where juicy summer peaches meet a luxuriously creamy filling, all nestled in a flaky pie crust. Each bite of this dessert delivers the rich, summery flavor of ripe peaches balanced with smooth, creamy decadence. The combination of natural peach sweetness, a tender crust, and a subtle vanilla-cream flavor makes this pie easy to love at first taste. Whether you’re treating family or entertaining friends, this recipe is approachable, crowd-pleasing, and seasonal. Let’s dive into this dessert that’s as charming as it is indulgent—perfect for warm weather gatherings or cozy nights in.
Why You’ll Love This Pie
You’ll fall for this Peach Cream Pie because:
- It highlights fresh, ripe peaches—you taste summer in every bite.
- The cream drizzle bakes into a rich, custard-like layer that complements the fruit beautifully.
- Despite its elegant appearance, it’s surprisingly simple to make—no complex custard tempering or special techniques.
- The contrast of tender fruit, creamy center, and crisp crust makes it texturally irresistible.
- It’s adaptable—whether you like it sweeter, creamier, or with hints of spice, this recipe welcomes personalization.
Ingredients
Gather the following ingredients, adjusting quantities based on your taste and pie dish size:
- 1 unbaked pie crust (homemade or store-bought)
- 2 to 3 cups of peeled, sliced fresh peaches
- ¾ to 1 cup of granulated sugar, depending on how sweet your peaches are
- 4 tablespoons flour (heaping tablespoons)—for thickening the fruit juices
- 1 cup of heavy cream, or use half-and-half for a lighter alternative
(Note: feel free to add a pinch of salt or a dash of vanilla extract if you like.)
Step-by-Step: How to Make Old-Fashioned Peach Cream Pie
- Preheat your oven to 350 °F (175 °C).
- Carefully press your pie crust into a 9-inch pie pan. Trim and crimp edges as desired.
- Spread the peach slices evenly across the bottom of the crust.
- In a small bowl, whisk the sugar and flour together until well combined.
- Evenly dust the peach layer with the sugar and flour blend.
- Using a spoon, gently toss or mix so the sugar-flour coats the peaches lightly—take care not to break them up too much.
- Slowly pour the cream over the peach layer, letting it seep between slices.
- With the spoon, nudge between peach slices gently to help the cream settle throughout.
- Bake until the filling sets and the top begins to tan—this typically takes 45 minutes to 1 hour. A toothpick or knife inserted should come out coated in thick, pudding-like residue (not milky liquid).
- Once baked, remove pie and allow it to cool fully (at room temperature) until completely set—this can take a couple of hours.
- Refrigerate the pie for a few hours or overnight before slicing for the cleanest presentation.
Helpful Tips
- Peach doneness: Choose fully ripe peaches for maximum flavor and sweetness. If they’re underripe, sprinkle a little more sugar.
- Prevent sogginess: If your peaches are particularly juicy, toss them in a tablespoon of flour before layering to absorb excess moisture.
- Even baking: Rotate the pie halfway through baking in case your oven has hot spots.
- Patch breaks in crust: Use extra dough or foil strips to mend any cracks before baking.
- Visual cues: The top should be light golden; watch for bubbling juices and gentle firmness of the center.
Substitutions And Variations
- Crust: Use a graham-cracker crust or a gluten-free crust depending on dietary needs.
- Cream options: Substitute heavy cream with half-and-half or whole milk for a lighter result, though it may be less rich.
- Flavor add-ins: Stir in a teaspoon of vanilla extract, almond extract, or a pinch of cinnamon or nutmeg for added depth.
- Sweetness: Adjust sugar based on peach sweetness; you can reduce sugar by ¼ cup if peaches are exceptionally sweet.
- Fruit blends: Try mixing peaches with nectarines, pluots, or apricots for varied flavor and color.
- Topping ideas: Add a streusel crumble or slice of sliced almonds or whipped cream when serving.
Storage Instructions
- Once cooled fully, cover the pie tightly with plastic wrap or foil. Store it in the refrigerator.
- Consume within 3 to 4 days for freshness.
- If storing a cut piece, wrap the slice individually.
- The crust may soften over time, so for best texture enjoy the first 1–2 days.
- To revive, let refrigerated pie rest at room temperature for 15–20 minutes before serving.
Nutritional Information
(Estimates per slice, assuming 8 servings from a standard 9-inch pie)
- Calories: ~280–320 kcal (depending on sugar and cream choice)
- Total Fat: Approximately 12 g, primarily from the cream and crust
- Saturated Fat: ~7 g
- Carbohydrates: ~40 g (sugar plus starch from flour and peaches)
- Fiber: ~2 g (natural fiber from peaches)
- Protein: ~3 g (from cream and crust)
- Cholesterol: ~40 mg per slice (if using heavy cream)
This pie is a reasonable indulgence, and trimming the cream or sugar slightly can help reduce both calories and fat.
Serving Suggestions
- Serve slightly chilled or at room temperature.
- Top slices with a dollop of whipped cream or vanilla bean ice cream for extra indulgence.
- Fresh mint or crushed toasted almonds add visual appeal and texture contrast.
- Pair with a cup of strong coffee, iced tea, or a light dessert wine like Moscato.
Frequently Asked Questions About Peach Cream Pie
Can I use frozen peaches instead of fresh?
Yes, just make sure to thaw, drain, and pat frozen peaches dry before adding them to the pie.
What if my peaches are overly juicy?
Coat slices lightly with flour or cornstarch before layering to help absorb excess moisture. This prevents a watery bottom crust.
Can I bake this pie in a glass or deep-dish pan?
You can, but baking times may increase by 5–10 minutes. Start checking doneness at the 45-minute mark. Also, transparent glass helps you watch the filling bubble through the sides.
Is there a non-dairy or vegan version?
You can substitute full-fat coconut milk or cashew cream for dairy cream; the flavor and texture will be slightly different but still delicious. Use coconut oil or vegan butter-based crust.
How do I know when it’s done?
When the surface is lightly golden, peach juices are bubbling, and a knife inserted into the center comes out coated in thick creamy residue (not watery liquid), the pie is set. It firms further while cooling.
Can I make this ahead for a party?
Absolutely! Bake it a day or two in advance and keep refrigerated. Bring to just-chilled or room temperature before serving to let flavors shine.
(The above FAQs total approx. 150 words.)
Conclusion
Old-Fashioned Peach Cream Pie is a simple, comforting dessert that highlights the natural sweetness of peaches with a dreamy, creamy bake. Thank you so much for trying this recipe—you’re now part of my kitchen and peach-loving community! It’s one of my favorite seasonal treats: easy to make, rich in flavor, and sure to become a hit at your table. I hope baking it brings you as much joy as eating it. Enjoy every luscious bite, and happy cooking!
Print
Old-Fashioned Peach Cream Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Old-Fashioned Peach Cream Pie is a classic dessert that blends fresh peaches with a smooth cream filling in a flaky crust. Simple to make and full of sweet summer flavor, it’s the perfect pie to share at any gathering or enjoy with family. Try this easy favorite today!
Ingredients
1 unbaked pie crust
2 to 3 cups fresh peaches, peeled and sliced
¾ to 1 cup granulated sugar (adjust to peach sweetness)
4 heaping tablespoons all-purpose flour
1 cup heavy cream (or half-and-half for a lighter option)
Instructions
Preheat oven to 350°F (175°C).
Press pie crust into a 9-inch pie plate and crimp the edges.
Layer sliced peaches evenly over the bottom of the crust.
In a small bowl, mix sugar and flour, then sprinkle over peaches.
Gently toss to coat the peaches with the mixture.
Pour cream evenly over the top.
Use a spoon to lightly stir and help the cream settle.
Bake for 45 minutes to 1 hour, until top is lightly golden and filling is set.
Let cool completely, then refrigerate until ready to serve.
Notes
Use ripe, in-season peaches for best flavor.
If using frozen peaches, thaw and pat them dry before using.
Add a pinch of cinnamon or vanilla extract for extra depth.
Let the pie chill fully before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: ~300 kcal
- Sugar: ~24 g
- Carbohydrates: ~40 g
- Protein: ~3 g