Have you ever wondered why some desserts instantly transport you back to cherished summer memories? The Old-Fashioned Peach Cream Pie is one such treat—a nostalgic blend of juicy peaches and rich cream that captures the essence of summer in every bite. This classic dessert, often passed down through generations, combines simplicity with indulgence, making it a timeless favorite.
In this post, we’ll explore the allure of this delightful pie, delve into its ingredients, and guide you through the steps to create your own slice of summer heaven.
Why You’ll Love This Recipe
- Simplicity at Its Best: With just a handful of ingredients, this recipe is straightforward and perfect for both novice and experienced bakers.
- Rich and Creamy Texture: The combination of fresh peaches and cream creates a luscious filling that’s both light and satisfying.
- Versatility: Whether you’re hosting a summer gathering or craving a sweet treat, this pie fits the occasion.
- Nostalgic Appeal: Evoking memories of family gatherings and summer picnics, this pie is a comforting classic.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 to 3 cups fresh peaches, peeled and sliced
- ¾ to 1 cup granulated sugar
- 4 tablespoons all-purpose flour, heaping
- 1 cup heavy cream
How to Make Old-Fashioned Peach Cream Pie
- Prepare the Crust: Place the unbaked pie crust into a 9-inch pie plate, ensuring it’s evenly fitted.
- Add Peaches: Layer the peeled and sliced peaches evenly over the crust. Avoid overfilling to prevent spillage during baking.
- Mix Dry Ingredients: In a separate bowl, combine the sugar and flour. Sprinkle this mixture evenly over the peaches.
- Incorporate Cream: Gently stir the peaches to coat them with the sugar-flour mixture. Then, drizzle the heavy cream over the top, allowing it to seep through the layers. Use a spoon to gently move the peaches, ensuring the cream settles throughout.
- Bake: Preheat your oven to 350°F (175°C). Slide the pie into the oven and allow it to bake for 45 to 60 minutes. The pie is done when the filling is set, and the top has a slight golden hue. To test, insert a knife into the center; if it comes out with a milky liquid, continue baking until it emerges clean or with a pudding-like consistency.
- Cool and Refrigerate: Let the pie cool at room temperature until it’s completely set. Once cooled, wrap it securely with plastic wrap or foil and place it in the refrigerator.
Helpful Tips
- Peach Selection: Opt for ripe, but firm peaches to ensure they hold their shape during baking. Overripe peaches may result in a mushy filling.
- Adjusting Sweetness: Taste your peaches before adding sugar. If they’re particularly sweet, consider using less sugar to balance the flavors.
- Preventing a Runny Filling: Ensure the pie is baked until the filling is fully set. Allowing it to cool and refrigerating it helps achieve the desired consistency.
Substitutions and Variations
- Fruit Alternatives: While peaches are traditional, nectarines or apricots can be used for a different flavor profile.
- Cream Options: If heavy cream is unavailable, half-and-half or a mixture of milk and butter can serve as substitutes, though the richness may vary.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the sugar-flour mixture for a warm, spiced undertone.
Frequently Asked Questions
Q: Can I use canned or frozen peaches? A: Yes, but ensure they’re well-drained and patted dry to prevent excess moisture, which can lead to a soggy crust.
Q: How do I store leftovers? A: Store the pie covered in the refrigerator for up to 3 days. For best taste, consume within this period.
Q: Can I make this pie ahead of time? A: Absolutely. Prepare and bake the pie a day in advance, allowing it to cool and set in the refrigerator overnight.
Storage Instructions
Once the pie has fully cooled, enclose it in plastic wrap or aluminum foil and chill it in the refrigerator. It’s best enjoyed within 2 to 3 days.
Conclusion
The Old-Fashioned Peach Cream Pie is more than just a dessert; it’s a slice of summer nostalgia. Its creamy texture combined with the natural sweetness of peaches makes it a standout treat for any occasion.
Give this recipe a try and let the flavors transport you to sun-soaked afternoons and cherished memories. Don’t forget to share your experience and any personal twists you add! For more delightful recipes, explore our collection of summer desserts.
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Old-Fashioned Peach Cream Pie: A Fresh and Decadent Bite of Summer
- Total Time: 3 hours 30 minutes
- Yield: 8 slices 1x
Description
Old-Fashioned Peach Cream Pie is a classic summer dessert with fresh peaches, rich cream, and a flaky crust. Easy to make and full of flavor, it’s a nostalgic favorite for warm-weather gatherings. Try it today!
Ingredients
1 unbaked 9-inch pie crust
2–3 cups fresh peaches, peeled and sliced
¾–1 cup granulated sugar
4 heaping tablespoons all-purpose flour
1 cup heavy cream
Instructions
Prepare the Crust: Place the unbaked pie crust into a 9-inch pie plate, ensuring it’s evenly fitted.
Add Peaches: Layer the peeled and sliced peaches evenly over the crust. Avoid overfilling to prevent spillage during baking.
Mix Dry Ingredients: In a separate bowl, combine the sugar and flour. Sprinkle this mixture evenly over the peaches.
Incorporate Cream: Gently stir the peaches to coat them with the sugar-flour mixture. Then, drizzle the heavy cream over the top, allowing it to seep through the layers. Use a spoon to gently move the peaches, ensuring the cream settles throughout.
Bake: Preheat your oven to 350°F (175°C). Slide the pie into the oven and allow it to bake for 45 to 60 minutes. The pie is done when the filling is set, and the top has a slight golden hue. To test, insert a knife into the center; if it comes out with a milky liquid, continue baking until it emerges clean or with a pudding-like consistency.
Cool and Refrigerate: Let the pie cool at room temperature until it’s completely set. Once cooled, wrap it securely with plastic wrap or foil and place it in the refrigerator.
Notes
Use ripe but firm peaches for best texture. Taste the peaches beforehand to adjust sugar if needed. Fully cool and refrigerate the pie to allow the filling to set properly.
- Prep Time: 30 minutes Chill Time: 2 hours
- Cook Time: 1 hour