There’s something truly special about an old fashioned peach cream pie that takes us back to simpler times. This classic dessert combines the sweet juiciness of fresh peaches with a luscious creamy filling, all nestled in a flaky, buttery crust. It’s the perfect way to celebrate summer’s bounty or bring a touch of nostalgia to any occasion.
We love how this pie balances rich creaminess with the natural brightness of ripe peaches, creating a dessert that’s both comforting and refreshing. Whether you’re an experienced baker or just looking for a crowd-pleaser, this recipe is straightforward and rewarding. Let’s dive into making a timeless peach cream pie that’s sure to become a favorite in our recipe collection.
Ingredients
To make our Old Fashioned Peach Cream Pie truly shine, we gather simple yet flavorful ingredients that combine to create a timeless dessert. Below is everything we need, organized by each essential component.
For the Pie Crust
- 1 1/4 cups all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 to 4 tablespoons ice-cold water
For the Peach Filling
- 4 cups fresh peaches, peeled, pitted, and sliced (about 4-5 medium peaches)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
For the Cream Topping
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- Fresh peach slices
- A sprinkle of ground cinnamon or nutmeg (optional)
- Fresh mint leaves (optional)
| Ingredient Group | Key Ingredients | Notes |
|---|---|---|
| Pie Crust | All-purpose flour, cold butter, salt, ice water | Keep butter cold for flakiness |
| Peach Filling | Fresh peaches, sugar, cornstarch, cinnamon, lemon | Use ripe peaches for best flavor |
| Cream Topping | Heavy whipping cream, powdered sugar, vanilla | Chill the cream for optimal whip |
| Garnish | Peach slices, cinnamon, mint | Adds a fresh, decorative touch |
This clear separation of ingredients ensures we prepare each part of the Old Fashioned Peach Cream Pie perfectly, setting the stage for a dessert bursting with sweet peach flavor and luscious cream.
Equipment Needed
To create our Old Fashioned Peach Cream Pie with precision and ease, having the right equipment is essential. Each tool helps us achieve the perfect flaky crust, luscious peach filling, and smooth cream topping. Here is a detailed list of what we will need:
| Equipment | Purpose |
|---|---|
| 9-inch pie dish | Holds the pie and allows even baking |
| Mixing bowls | For combining crust ingredients and filling |
| Pastry cutter or food processor | Cuts butter into flour for flaky crust |
| Measuring cups and spoons | Ensures accurate ingredient quantities |
| Rolling pin | Rolls dough evenly to desired thickness |
| Whisk | Blends filling ingredients smoothly |
| Electric mixer or hand whisk | Whips the cream topping to soft peaks |
| Sharp knife or paring knife | Peels and slices peaches |
| Citrus juicer | Extracts fresh lemon juice for filling |
| Sifter or fine mesh sieve | Sifts flour and powdered sugar for smooth texture |
| Pastry brush | Applies egg wash or glazing if desired |
| Cooling rack | Cools pie evenly without soggy bottom |
We find having these tools ready before beginning ensures a smooth baking process. Using the electric mixer or a quality hand whisk is crucial for whipping the cream topping into fluffy, stable peaks. Likewise, a pastry cutter or food processor guarantees the butter is cut perfectly into the flour for the flaky crust everyone loves.
“Good tools make great pie,” and with this setup, we can confidently recreate our Old Fashioned Peach Cream Pie to delicious perfection.
Make-Ahead Instructions
To enjoy the rich flavors and perfect textures of our Old Fashioned Peach Cream Pie, planning ahead is key. Here are detailed steps to streamline your baking day while maintaining the freshest taste and ideal consistency.
Prepare the Pie Crust in Advance
- Mix and chill the dough: Combine the all-purpose flour, cold unsalted butter, salt, and ice-cold water as directed.
- Wrap tightly: After forming the dough into a disk, wrap it securely in plastic wrap.
- Refrigerate for up to 48 hours: Keeping the dough cold ensures a flaky crust.
- Alternative freezing option: For longer storage, freeze dough up to 1 month. Thaw overnight in the refrigerator before rolling out.
Pre-Cook the Peach Filling
- Cook and cool: Prepare the peach filling by combining fresh peaches, sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Cook until thickened and allow to cool completely.
- Store in airtight containers: Refrigerate for up to 24 hours for maximum freshness.
- Avoid freezing filling: Freezing may alter the texture of cooked peaches.
Whip the Cream Topping Just Before Serving
- Freshly whisked cream: Whip the heavy cream, powdered sugar, and vanilla until soft peaks form right before assembling the pie.
- Tip: Keep the heavy cream cold in the fridge until just before whipping.
Assemble and Chill
- Bake the crust early: Blind bake the crust and cool fully before storing in an airtight container at room temperature for up to 24 hours.
- Layer filling and topping: Assemble the pie by adding cooled peach filling and freshly whipped cream just before serving.
- Chill assembled pie: Refrigerate the completed pie for 2 hours to set flavors and cream topping.
Make-Ahead Summary Table
| Step | Preparation Time | Storage Method | Storage Duration | Notes |
|---|---|---|---|---|
| Pie crust dough | 15 minutes | Wrapped in plastic wrap | Up to 48 hours refrigerate or 1 month freeze | Thaw if frozen before use |
| Peach filling | 20 minutes cooking + cooling | Airtight container | Up to 24 hours refrigerate | Do not freeze |
| Baking crust (blind bake) | 15 minutes baking + cooling | Airtight container | Up to 24 hours room temperature | Cool completely before storage |
| Whipping cream | 5–10 minutes | Prepare before serving | Use immediately | Keep cream cold for best whipping |
| Assembling pie | 10 minutes | Refrigerate assembled pie | 2 hours refrigerate | Chill to set topping and flavors |
“Pro Tip: Preparing components ahead lets us focus on the finishing touches, ensuring our Old Fashioned Peach Cream Pie tastes fresh and looks stunning.”
By following these Make-Ahead Instructions, we simplify the baking process without sacrificing the signature richness and delight of this beloved summer classic.
Instructions
Follow these detailed steps to create the perfect Old Fashioned Peach Cream Pie. Each phase focuses on precision and care to bring out the best flavors and textures.
Preparing the Pie Crust
- In a large bowl, combine 2 ½ cups all-purpose flour and 1 teaspoon salt thoroughly.
- Cut 1 cup cold unsalted butter into small cubes. Use a pastry cutter or food processor to blend butter into flour until mixture resembles coarse crumbs.
- Gradually add 6 to 8 tablespoons ice-cold water, one tablespoon at a time, mixing gently until dough forms.
- Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to chill and rest.
Preparing the Peach Filling
- Peel and slice 4 cups fresh peaches into ½-inch thick slices.
- In a medium bowl, toss peaches with:
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Set aside to macerate for 15 minutes, allowing the peaches to release natural juices while the cornstarch prepares to thicken the filling.
Baking the Pie Crust
- Preheat oven to 375°F (190°C).
- Roll chilled dough out on floured surface to a 12-inch diameter.
- Transfer dough gently to a 9-inch pie dish, trimming edges to 1-inch overhang.
- Fold and crimp edges decoratively.
- Line the crust with parchment paper and fill with pie weights or dried beans to prevent shrinking.
- Bake for 20 minutes. Remove weights and parchment, then bake an additional 10 minutes until lightly golden.
- Let crust cool before assembling.
Assembling the Pie
- Pour prepared peach filling into the cooled pie crust, distributing evenly.
- Carefully refrigerate assembled pie for 30 minutes to allow filling to set before adding the cream topping. This step is essential to maintain a neat pie structure.
Making the Cream Topping
- In a chilled mixing bowl, pour 1 cup heavy whipping cream.
- Add 2 tablespoons powdered sugar and ½ teaspoon vanilla extract.
- Use an electric mixer to whip the cream on medium-high speed until soft peaks form—this usually takes about 3 to 5 minutes.
- Be vigilant not to overbeat; soft peaks ensure a smooth and airy topping perfect for the pie.
Adding the Cream Topping
- Spread the whipped cream evenly over the chilled peach filling.
- Smooth the surface with a spatula or create gentle swirls for a decorative effect.
- Refrigerate the pie for another 15 minutes to set the cream topping firmly.
Garnishing the Pie
- Arrange fresh peach slices creatively on top of the cream for visual appeal.
- Optionally, sprinkle a dash of cinnamon or nutmeg for added aroma and color.
- Garnish with fresh mint leaves to introduce a vibrant green contrast and subtle freshness.
| Step | Time Required | Temperature |
|---|---|---|
| Pie crust chilling | 1 hour | Refrigerator (Cold) |
| Peach filling macerating | 15 minutes | Room temperature |
| Pie crust baking | 30 minutes total | 375°F (190°C) |
| Pie chilling before cream | 30 minutes | Refrigerator |
| Whipping cream | 3-5 minutes | Chilled bowl, room temp |
| Final chilling | 15 minutes | Refrigerator |
Serving Suggestions
To showcase our Old Fashioned Peach Cream Pie at its best, consider these serving tips that enhance the flavors and create a memorable dessert experience.
- Serve chilled: Keep the pie refrigerated until ready to serve. The crisp crust paired with the cold, creamy topping makes every bite refreshing and indulgent.
- Add a scoop of vanilla ice cream: The creamy richness of vanilla ice cream complements the sweetness of fresh peaches and adds a cool contrast to the pie’s texture.
- Garnish with fresh mint and peach slices: Fresh mint leaves and additional peach slices on each serving plate add a burst of color and a fresh herbal note that balances the dessert’s sweetness.
- Dust with cinnamon or nutmeg: Lightly sprinkle ground cinnamon or nutmeg over the whipped cream for a subtle warmth that enhances the pie’s traditional flavors.
- Pair with a light dessert wine: A chilled glass of Moscato or Riesling pairs beautifully, highlighting the pie’s fruity and creamy elements.
Presentation Tips Table
| Serving Element | Purpose | Suggested Quantity or Detail |
|---|---|---|
| Pie Temperature | Optimal flavor & texture | Serve chilled after refrigeration |
| Vanilla Ice Cream | Flavor contrast | One scoop per slice |
| Fresh Peach Slices | Visual appeal & freshness | 2-3 thin slices per serving |
| Fresh Mint Leaves | Color & aroma | 1-2 leaves per slice, fresh |
| Ground Cinnamon or Nutmeg | Flavor enhancement | Light dusting on whipped cream |
| Dessert Wine | Taste pairing | 4-6 oz glass per guest |
“When we serve our Old Fashioned Peach Cream Pie, presentation and complementary flavors elevate this classic dessert to a new level of delight.”
By following these serving suggestions, we ensure each slice delights guests with its perfect balance of sweetness, creaminess, and fresh fruit sensation.
Storage Tips
Proper storage is essential to keep our Old Fashioned Peach Cream Pie tasting its best. Follow these guidelines to maintain freshness, texture, and flavor.
Refrigeration
Because the pie contains a cream topping and fresh peach filling, we must always refrigerate it. Cover the pie loosely with plastic wrap or aluminum foil to prevent the cream from absorbing odors or drying out.
- Store in the refrigerator at a temperature between 35°F and 40°F (1.5°C to 4.5°C).
- Keep the pie on a flat surface to preserve the whipped cream’s shape.
Storage Duration
Our pie stays fresh and delicious for a limited time when refrigerated. Over time, the crust may become soggy, and the cream topping can lose its structure.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated Pie | Up to 3 days | Best enjoyed within this timeframe |
| Frozen Pie (Uncut) | Up to 1 month | Wrap tightly with foil and plastic wrap; thaw overnight in the fridge before serving |
| Frozen Pie (Cut) | Not recommended | Slices may lose texture and cream quality |
Freezing Tips
While we prefer enjoying this old-fashioned peach cream pie fresh, freezing can be an option for longer storage.
- Freeze the pie unbaked or baked but unfilled for best results.
- After thawing, add the whipped cream topping fresh to preserve the creaminess.
- Avoid freezing once the pie has been fully assembled with the cream topping, as this will compromise texture.
Serving After Storage
Before serving refrigerated or thawed pie:
- Allow it to sit at room temperature for 10-15 minutes to enhance flavor and soften the filling slightly.
- Lightly stir or re-whip any softened cream topping if necessary for texture restoration.
“For the best pie experience, freshness equals flavor. Store smart to savor every bite of our Old Fashioned Peach Cream Pie.“
By applying these storage tips thoughtfully, we ensure our pie remains a luscious and memorable treat any time we crave it.
Conclusion
This Old Fashioned Peach Cream Pie brings together timeless flavors and textures that never go out of style. Its perfect blend of juicy peaches and silky cream makes it a standout dessert for any occasion.
With a little preparation and the right tools, creating this pie is both enjoyable and rewarding. We’re confident it’ll become a favorite in your recipe collection, delivering sweet summer memories one slice at a time.
Frequently Asked Questions
What makes an Old Fashioned Peach Cream Pie special?
An Old Fashioned Peach Cream Pie combines sweet, fresh peaches with a creamy filling and a flaky crust, offering a perfect balance of richness and freshness. Its nostalgic charm makes it ideal for summer and special gatherings.
What are the main ingredients needed for the pie crust?
The pie crust requires all-purpose flour, salt, cold unsalted butter, and ice-cold water to create a flaky and tender base for the pie.
How is the peach filling prepared?
The peach filling involves fresh peach slices mixed with granulated sugar, cornstarch, ground cinnamon, lemon juice, and vanilla extract to enhance sweetness and texture.
What is used for the cream topping?
The cream topping is made by whipping heavy cream with powdered sugar and vanilla until soft peaks form, creating a smooth and light layer.
Can I prepare parts of the pie ahead of time?
Yes, you can chill the pie crust dough in advance, precook the peach filling, and whip the cream topping just before serving to save time and maintain freshness.
What tools do I need to make this pie?
Essential tools include a mixing bowl, rolling pin, pie dish, knife, whisk or mixer, measuring cups and spoons, and a spatula for smooth assembly.
How do I bake the pie crust perfectly?
Roll out chilled dough, place it in the pie dish, prick to prevent bubbles, then bake until golden brown before adding the filling.
How should I store the pie after baking?
Store the pie covered loosely in the refrigerator at 35°F to 40°F, and consume it within three days for best quality.
Is it possible to freeze the pie?
You can freeze the unbaked or baked but unfilled pie crust. Add the cream topping fresh after thawing to preserve texture and flavor.
What are some serving suggestions?
Serve the pie chilled, optionally with vanilla ice cream, garnished with fresh mint and peach slices, and dusted with cinnamon or nutmeg for extra flavor.