Are you dreaming of warm summer days and the sweet taste of juicy peaches? Then look no further! This Cream Peach Pie recipe is the perfect blend of creamy indulgence and fresh, fruity goodness. It's surprisingly easy to make, even for beginner bakers, and delivers a homemade taste that's far superior to anything you'll find in a store. This recipe is ideal for those seeking easy recipes, quick dinner ideas (or dessert!), or simply a delicious dish to impress your friends and family. It's a wonderful addition to your collection of healthy meals, offering a balanced sweetness without being overly heavy. Let's get baking!
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 4 cups fresh ripe peaches, peeled and sliced
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix!
- Chill: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Prepare the Filling:
- Combine ingredients: In a large bowl, gently combine the sliced peaches, sugar, cornstarch, cinnamon, and nutmeg.
- Whisk cream and eggs: In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract until well combined.
- Combine: Pour the cream mixture over the peaches and gently stir to combine.
Assemble and Bake the Pie:
- Roll out the dough: On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add filling: Pour the peach filling into the pie crust.
- Top crust: Roll out the remaining dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Cream Peach Pie:
- Use ripe, but firm peaches for the best results.
- Don't overmix the pie crust dough, or it will become tough.
- For a richer flavor, use brown sugar instead of granulated sugar, or a combination of both.
- A sprinkle of coarse sugar on top before baking adds a lovely crunch.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Add a crumble topping: For extra texture, sprinkle a buttery crumble topping over the filling before baking.
- Use different fruits: Substitute other summer fruits like berries or nectarines for some or all of the peaches.
- Make it a hand pie: Use smaller pie crust circles to make individual hand pies.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 5-7g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Cream Peach Pie is a delightful treat that perfectly captures the essence of summer. Enjoy this delicious homemade pie as a satisfying dessert or a special occasion treat! It's the best recipe for a memorable and flavorful experience.