Peaches and Cream Pie is delicious and so easy to make, and is the taste of summer! Fresh peaches smothered in a rich custard. Peaches and cream unite for a delicious summer dessert.
I love fresh peaches. I love their taste and also the way they smell – so wonderful! Nothing says more summer to me than all the fresh fruit available.
Check out more great Pie Recipe and more Peach Recipes.
Peaches and Cream Pie Recipe:
Pastry for 9-inch one-crust pie*
6 to 7 peaches, peeled, pitted, and halved**
3 tablespoons all-purpose flour
1 cup granulated sugar
2 large eggs
1 cup heavy cream or sour cream
* I often use a purchased pie crust when I am in a hurry.
** How to peel peaches: Place peaches in a large pot of boiling water for 10 to 15 seconds or until the skin splits. Remove peaches from hot water with a slotted spoon. Using a small knife or even your hands, peel off the skin. This can be messy, so do the peeling over a sink or a bowl.
Preheat oven to 425 degrees F. Prepare pie pastry.
Place prepared peach halves tightly together in one layer into the pastry-lined plate.
In a medium bowl, beat eggs with a whisk. Add sugar, flour, and heavy cream or sour cream; whisk until thoroughly blended.
Pour egg mixture over the peaches and bake 15 minutes. Reduce heat to 375 degrees F. and continue to bake for approximately 35 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set.
Remove from oven and serve slightly warm or at room temperature (your choice as pie is excellent both ways).
Makes 8 to 10 servings.
Source: Peaches and Cream Pie photo from Taste of Home web site.