Peach Cream Pie
Grandma's recipe for Peach Cream Pie features fresh, juicy peaches in a silky filling made with heavy cream and cinnamon.
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
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.
Notes
Ideally, choose peaches that are still slightly firm for this recipe (about a day or two before you would consider them ripe to eat). This helps the peaches keep their shape and not get mushy in the oven. If your peaches are more ripe, the pie will still work just fine though! The texture will just be a little softer.
Store-bought pie crust, a frozen pie shell, or a homemade crust all work well for this recipe. I used a half recipe of Never Fail Pie Crust.
Pie should be stored in the refrigerator once it has cooled. It'll keep for several days at least.
Serving suggestions: the pie is creamy already, so I found that it did NOT need whipped cream or ice cream on top. It's delicious warm (though it won't slice very cleanly if you serve it warm), at room temperature, or chilled.
My mom mentioned that Grandma Verie added a couple of extra shakes of cinnamon on top of the pie before baking.
Nutrition
Calories: 314kcalCarbohydrates: 40gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 179mgPotassium: 161mgFiber: 2gSugar: 25gVitamin A: 723IUVitamin C: 4mgCalcium: 29mgIron: 1mg
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