This old fashioned Peach Cream Pie is my grandmother’s recipe. It’s a simple combination of fresh peaches, heavy cream, sugar, and cinnamon in a flaky pastry crust, and it’s perfect for summer.
A few weeks ago, my mom texted to ask if Grandma Verie’s Peach Cream Pie was already on the blog. She had just made it herself and sent me both a photo and the recipe. Somehow, this family favorite had never made it onto the site, so I knew I had to fix that.
Grandma’s recipe began as the “Berries and Cream Pie” from the 1950 Betty Crocker Picture Cookbook. Instead of berries, she used fresh peaches, which turned out to be an excellent idea. I love thinking about her making this recipe decades ago, then my mom making it, and now getting to share it with my own family and all of you.
Fresh peaches are the star of the show, suspended in a silky, cinnamon-spiced custard filling that’s rich without being heavy. It’s all baked into a flaky pastry crust (I used a half recipe of my Never Fail Pie Crust). Every bite tastes like peach season at its very best.
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Why You’ll Love This Peach Cream Pie
If you’re anything like me, you look for one more way to enjoy fresh peaches before summer comes to an end. This Peach Cream Pie is a little different from the usual peach pie or peach cobbler, and that’s exactly why I love it.
- The peaches are still the star of every bite. Instead of being buried under a thick glaze, the peaches are lightly coated with the creamy filling.
- The filling is silky and lightly spiced with cinnamon, almost like a soft vanilla custard.
- You can use a homemade pie crust if you have time (my Never Fail Pie Crust is my go-to), or save a little time with a store-bought crust. My mom said she used a store-bought crust and loved it just the same.
- It needs absolutely nothing on top. Skip the ice cream, whipped cream, etc. It’s perfect as-is.
- Serve it warm, at room temperature, or chilled. You can’t go wrong here.
How to Make Peach Cream Pie
- Gather the ingredients, including placing the pie crust into the pie dish.
- Peel and chop the peaches into 1-inch pieces.
- Whisk together the cream, sugar, flour, salt, and cinnamon.
- Place the chopped peaches into the unbaked pie crust.
- Pour the cream mixture over the peaches.
- Bake at 400°F for 35-40 minutes, or until the filling is set.
Choosing the Best Peaches
The best peaches for peach pie should be slightly firm. You want to catch the peaches a day or two before you would eat them out of hand. This helps keep the peaches keep their shape and not get mushy in the oven (which they are prone to do when very ripe).
I like cutting the peaches into 1-inch chunks instead of slices. This also helps the peaches keep their shape, and prevents you from having to saw a peach slice in half with your fork when enjoying the pie. The pieces are bite-sized and ready for eating!
How to Tell When the Pie is Done
Peach Cream Pie is done when the filling is set in the middle. At the 35-minute mark of baking, give the pie a little jostle in the oven. If the filling is liquid-y, give it another 5 minutes and test again.
The pie will firm up as it cools, so don’t despair if it seems a little soft at first. You can absolutely enjoy it while it’s still warm, it just won’t slice quite as cleanly as a room temperature or chilled pie.
📖 Recipe
Peach Cream Pie
Ingredients
- 1 unbaked pie crust homemade or store-bought
- 4 -5 large peaches
- 1 cup heavy cream
- ⅔ cup sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
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Instructions
- Prepare the pie crust (if making a homemade crust) and place 1 unbaked pie crust in a 9-inch pie dish. Flute or crimp the edges as desired and refrigerate while you make the filling.
- Bring a large saucepan of water to a boil. Prepare a large bowl of ice water.
- Score 4 -5 large peaches, making an "X" on the bottom with a paring knife.
- Gently lower the peaches into the boiling water and boil for 30 seconds. Remove the peaches and immediately place into the bowl of ice water for 2-3 minutes.
- Remove the peaches from the ice water and peel (the peels should slide off; if the peaches aren't quite ripe you may still need a paring knife to assist in the process).
- Remove the pits and chop the peaches into 1-inch pieces to make 4-5 cups.
- Preheat oven to 400°F.
- Whisk 1 cup heavy cream, ⅔ cup sugar, ¼ cup flour, ½ teaspoon cinnamon, and ¼ teaspoon salt until smooth in a medium bowl.
- Place the peaches into the pie crust. Pour the heavy cream mixture over the top, letting it settle into the crevices and cover all the peaches.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is set. (Give it a gentle jiggle-the center should barely move or be firm.)
- Let cool to room temperature before slicing.
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