Peaches and Cream Pie – a delicious recipe with dish pie shells, peaches, heavy cream, powdered sugar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place prepared unbaked pie pastry shell in the freezer for 15 minutes; preheat oven to 400.
2
Distribute peach slices evenly in the chilled pie shell.
3
In a mixing bowl, combine the cream, powdered sugar, salt, and vanilla; whisk to blend.
4
Slowly pour the cream over the peaches.
5
Use a fork, if needed, to rearrange the peach slices evenly in the shell.
6
Place the pie on the center oven rack; bake for 30 minutes.
7
Remove from the oven and lower the temperature to 350.
8
Sprinkle the brown sugar evenly over the pie; then return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
9
Bake about 15-20 minutes or until the filling is bubbly and the top is caramel-colored (the filling will still be liquidy).
10
Transfer pie to a wire rack; let cool thoroughly.
11
Cover loosely with tented aluminum and refrigerate at least 4 hours or overnight.
370
kcal
Calories
21
g
Fat
44
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (9 1/2 inch) basic flaky deep dish pie shells (deep dish single crust), 2 12-3 cups peeled peeled pitted and sliced ripe peaches (or one 1-lb. bag frozen sliced peaches partially thawed), 1 cup heavy cream, ½ cup powdered sugar, sifted, and more.
Yes, Peaches and Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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