Peaches and Cream Pie
A rich and creamy peach dessert features fresh peach slices nested in a custom or store-bought pastry crust.
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Instructions
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Preheat the oven to 450 F.
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To make the pastry, combine 1 1/3 cups flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor; pulse to blend.
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Add butter or shortening and pulse until the mixture resembles coarse crumbs with pea-sized pieces.
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Gradually sprinkle in 4 tablespoons of ice water, pulsing until the dough clumps; add more water if necessary.
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Dump the dough onto a floured surface, knead a few times, form into a flat disk, wrap, and refrigerate for 20-30 minutes.
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Roll the chilled dough into an 11- to 12-inch circle and fit it into a 9-inch pie plate, fluting the edges.
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Line the crust with foil or parchment, fill with pie weights, and bake for about 10 minutes until it just begins to color, then remove the weights and lining.
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For the filling, combine 4 tablespoons flour and 1 cup granulated sugar in a bowl, then blend in cream, 1/8 teaspoon salt, almond extract, and nutmeg.
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Arrange peach slices in a single layer within the partially baked crust, then pour the cream filling over the peaches.
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Return the pie to the oven and bake for 10 minutes at 450 F, then reduce the heat to 350 F and bake for an additional 35 to 45 minutes until the peaches are cooked and the filling is set.
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Cool the pie on a rack before serving.