Peaches & Cream Pie is a nostalgic summer dessert that captures the essence of vintage Americana. This version, inspired by Betty Crocker, combines ripe, juicy peaches with a rich cream filling lightly sweetened and spiced with cinnamon. With its origins in mid-20th-century kitchens, it offered a way to highlight seasonal fruit using pantry staples. The simplicity of a single crust and minimal preparation made it a go-to for busy homemakers, and it remains beloved for its comforting, custard-like texture and the way it lets the flavor of fresh peaches shine.
Ingredients
- pastry for one 9-inch pie crust
- 7 to 8 peaches (peeled and halved)
- ⅔ cup sugar
- 4 tbsp flour
- ¼ tsp salt
- ½ tsp cinnamon
- 1 cup heavy cream (or 20% cream)
Instructions
Step 1: Prepare the Crust
- Roll out and fit pastry into a 9-inch pie pan.
- Trim and crimp edges as desired.
Step 2: Arrange the Peaches
- Place the peach halves rounded side up into the pastry shell.
Step 3: Make the Cream Mixture
- In a bowl, mix together the sugar, flour, salt, and cinnamon.
- Add cream and stir until smooth.
Step 4: Pour and Bake
- Pour the cream mixture evenly over the peaches.
- Bake in a 400°F oven for 35–45 minutes, until the custard is set and lightly golden.
Tips
- Use canned peach halves (drained) when fresh peaches aren’t in season.
- Add ½ teaspoon vanilla extract to the cream mixture for a warmer flavor.
- Replace cinnamon with nutmeg for a subtle spice variation.
- For a thicker filling, increase flour to 5 tablespoons.
- Use heavy cream instead of 20% cream for a richer custard.
- Bake on a preheated baking sheet to help crisp the bottom crust.
Nutrition
Calories: 285kcalCarbohydrates: 33gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 80mgPotassium: 160mgFiber: 1.5gSugar: 27gVitamin A: 550IUVitamin C: 4mgCalcium: 45mgIron: 0.6mg
Tried this recipe?Let us know how it was!