Peaches and Cream Pie is pretty much the answer to every summer dessert wish. I bet you’ve found yourself with a pile of ever-so-ripe peaches, just begging not to go squishy on the counter. Or maybe, you’re eyeing the fridge at 9pm, secretly hoping there’s something sweet (but not too fussy) hiding in there. This recipe’s for all of us who want something homemade, creamy, fruity, and only a little over-the-top. Trust me, your summer just got a lot tastier. If you’ve never baked before or just need a good pie to show off, take a peek at my absolute favorite peaches and cream pie variation or pair it with something cozy like scalloped potatoes for a total comfort-food day.
How to Make Peaches and Cream Pie
Okay, here’s the lowdown. Making Peaches and Cream Pie is not complicated. It’s really about layering good things in the right order and giving them a chance to know each other in the oven. Start with a pie crust. (Store-bought, honestly, is fine. I know some folks will argue, but this is a no-shame kitchen.)
You slice your peaches, toss ’em with a squeeze of lemon and a fistful of sugar. Next up, the cream filling. This is either a simple mix of cream cheese, sugar, vanilla, and an egg, or you can play around (I sometimes add a dash of almond extract). Pour that velvety mix over the peaches in your crust, maybe even add an extra layer of sliced fruit.
Let it bake until the top is set and ever-so-slightly golden. The hardest part? Waiting for it to cool so it slices clean. My grandma—bless her—never waited, and honestly, warm slices taste like a five-star restaurant snuck into your kitchen for the afternoon.
This peach pie was so easy, even I didn’t mess it up. My whole family devoured it in one day. – Jess T.
Ingredients for Peaches and Cream Pie
Peaches and Cream Pie uses super simple stuff. Here’s what you need:
- 1 pie crust (ready-made or homemade)
- 3 or 4 juicy peaches, peeled and sliced (you’ll thank me later for picking the ripest)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg (large is best, but hey, whatever’s in the fridge)
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour (just enough to help things set)
- A pinch of salt
- Maybe a dash of cinnamon (totally optional but yummy)
If you’re feeling wild, swap the fresh peaches for canned or frozen, but more on that in a second.
How to Pick a Peach
Picking the right peach is honestly half the battle. Skip those rock-hard store peaches if you can—try for local, even if they’ve got a few dings or a little fuzz that makes you sneeze. Good peaches should be fragrant and have some give when you squeeze them gently. If it feels like a baseball? Probably not going to taste like summer in a pie. My weird tip: If you carry a peach in your palm and it smells like, well, a peach before you bite it, it’s perfect.
Fuzzy? Wash and peel, if you hate the skin. Me? I’m lazy, sometimes the peel goes in. No one’s ever complained.
Can I Use Canned or Frozen Peaches?
Look, sometimes it’s July and there’s no good peach in sight. Life’s unfair. Or you stumble onto a bag of frozen slices you forgot was in the freezer.
Canned peaches can work just fine, as long as you drain ’em really well. I pat them dry with paper towels so there’s no excess juice making the pie soggy. Frozen peaches? Thaw them first, drain off the liquid. The flavor is sometimes a bit milder, but your craving will be satisfied either way.
I’ll be honest: nothing has ever tasted as fresh as a juicy, sun-kissed peach, but if you want this pie out of season, use what you’ve got.
Recipe Variations
Here’s where you can really play. I love switching things up, depending on what’s in the kitchen—or my mood.
- Top it off with a crumble. Just sprinkle a quick mix of brown sugar, oats, and butter before baking.
- Add a splash of bourbon if you’re feeling fancy, or even a little zest from a lemon or orange.
- Try other fruits—nectarines, berries, or even plums. Seriously, mix and match for fun.
- Serve it cold, room temp, or slightly warm. Yes, it’s that flexible (I totally eat it for breakfast sometimes, with coffee).
Honestly, the possibilities are endless. I’ve also seen friends pair it with summer corn salad for a fresh meal or go wild and do an easy shepherd’s pie for a cozy family dinner. No wrong answers.
Common Questions
Can I make Peaches and Cream Pie ahead of time?
Totally! It’s actually better after a few hours in the fridge (if you can wait that long).
How do I keep my crust from getting soggy?
Blind bake the crust for 10 minutes before filling, or sprinkle a little flour on the bottom.
What if my peaches aren’t sweet?
Just add a bit more sugar. Not rocket science, just adjust as you go.
Can I freeze Peaches and Cream Pie?
I wouldn’t. Creamy pies and freezers are awkward together. The texture gets weird.
How do I reheat leftovers?
Pop a slice in the microwave for 20 seconds. Works like a charm.
Go Make This Pie, Trust Me
So, you’ve got all my best tips and secrets—go whip up your own Peaches and Cream Pie and don’t be afraid to make it your own. Summer’s too short for boring desserts and life’s way better with a slice of something homemade. If you want more detailed guides, check out the award winning peaches and cream pie recipe or tweak it with some wild mascarpone like in this peaches and cream pie with mascarpone. Pie season, here you come!
Peaches and Cream Pie
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Prepare your pie crust by placing it in a pie dish.
- Slice the peaches and toss them with lemon juice and sugar.
- In a mixing bowl, combine cream cheese, sugar, vanilla, egg, flour, salt, and cinnamon until smooth.
- Pour the cream mixture over the peaches in the pie crust.
- Bake in the preheated oven for about 45 minutes, until the top is set and slightly golden.
- Allow the pie to cool before slicing.
Notes
Peaches and Cream Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Slice the peaches and toss them with a squeeze of lemon and sugar in a bowl.
- In another bowl, mix the cream cheese, sugar, vanilla, egg, flour, and salt until creamy and well combined.
- Pour the cream filling over the peaches in the pie crust, and layer more peaches if desired.
- Bake the pie in the preheated oven until the top is set and slightly golden, about 30-40 minutes.
- Remove from oven and let cool for at least 2 hours before slicing.
