Best 7 Fresh And Creamy Peach Pie Recipes

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Indulge in the delightful flavors of summer with a delectable Fresh and Creamy Peach Pie, a classic dessert that embodies the essence of the season's bounty. This delectable pie features a flaky crust enveloping a luscious filling of fresh, juicy peaches, complemented by a creamy custard filling. Experience a symphony of textures and flavors with every bite, from the crisp crust to the velvety custard and the sweet, juicy peaches. Whether you're a seasoned baker or a novice in the kitchen, this recipe offers a step-by-step guide to crafting this timeless dessert, ensuring a delightful treat that will impress your family and friends. Along with the classic Fresh and Creamy Peach Pie recipe, this article also offers variations to tantalize your taste buds, including a Gluten-Free Peach Pie for those with dietary restrictions, a Dutch Peach Pie with a streusel topping for added crunch, and a Caramel Peach Pie for a decadent twist. Embark on a culinary journey and discover the perfect peach pie recipe to suit your preferences.

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PEACH PIE



Peach Pie image

Pies are among America's favorite desserts. With a little practice, you can learn to adapt this basic formula depending on what fruit is in season, and to adjust the amount of sugar and thickeners based on the juiciness of the fruit. Soon, you can say "easy as pie" -- and really mean it!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

2 3/4 pounds peaches, cut into 1/2 inch wedges (8 cups)
1/2 to 3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
All-purpose flour, for dusting
Thomas's Pate Brisee, chilled
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
Fine sanding sugar, for sprinkling

Steps:

  • Stir together peaches, granulated sugar, cornstarch, lemon juice, and salt in a large bowl to combine.
  • On a lightly floured surface, roll out one disk of pate brisee to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. Fill with peach mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Drape over filling. Use kitchen shears to trim overhang under, and crimp edges. With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Use a paring knife to make several vents in the top crust. Refrigerate pie 20 minutes.
  • Preheat oven to 400 degrees with the rack in the lower third. Place chilled pie on a rimmed baking sheet lined with parchment paper. Whisk egg yolk and cream in a small bowl; brush over top crust. Sprinkle with sanding sugar. Place in oven and bake 10 minutes; reduce heat to 375 degrees. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. Tent pie with foil if browning too quickly.
  • Transfer pie to a wire rack; let cool completely, at least 4 hours, or up to overnight. If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.

FRESH PEACHES AND CREAM RUSTIC PIE



Fresh Peaches and Cream Rustic Pie image

Provided by Kelsey Nixon

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/2 Perfect Pie Dough (1 disk), recipe follows
3 cups peeled, pitted, and sliced peaches
1/2 cup brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
Flour, for dusting
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons sugar (recommended: turbinado)
Vanilla bean ice cream or fresh whipped cream, for garnish
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
  • Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
  • On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
  • Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
  • In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
  • Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

EASY PEACH CREAM PIE



Easy Peach Cream Pie image

I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
2 large eggs, lightly beaten
1 cup sugar
1/4 cup all-purpose flour
Dash salt
1 cup heavy whipping cream
1 teaspoon vanilla

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH CREAM PIE I



Peach Cream Pie I image

Yummy Dessert. Fresh peaches are best, but you can use canned.

Provided by Mary Douglas

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Yield 8

Number Of Ingredients 7

1 cup white sugar
⅓ cup butter
⅓ cup all-purpose flour
1 egg
1 teaspoon vanilla extract
3 cups fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
  • Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
  • Bake at 300 degrees F (150 degrees C) for 1 hour.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 42.3 g, Cholesterol 43.6 mg, Fat 15.8 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.9 g, Sodium 182.2 mg, Sugar 28.1 g

PEACH PIE



Peach Pie image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY



Peach Pie the Old Fashioned Two Crust Way image

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.

Provided by BERNIERONE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  • Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g

PERFECT PEACH PIE



Perfect Peach Pie image

Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.

Provided by Sam Sifton

Categories     pies and tarts, dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

2 1/2 cups or 300 grams all-purpose flour
12 tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes
1 teaspoon kosher salt
Yolk of 1 egg, beaten
1 teaspoon cider vinegar
1/4 cup water, from 3/4 cup ice water
White of 1 egg, beaten
Pinch granulated sugar
6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup or 30 grams all-purpose flour
Pinch of ground nutmeg

Steps:

  • Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
  • Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
  • Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
  • Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
  • Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
  • Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
  • Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
  • Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram

Tips:

  • Start with ripe, fresh peaches for the best flavor and texture.
  • To easily peel the peaches, score an "X" on the bottom of each peach and immerse in boiling water for 30 seconds. Remove and immediately transfer to an ice bath. The skins should slip right off.
  • If you don't have time to make your own pie crust, use a pre-made one from the store.
  • To prevent a soggy bottom crust, pre-bake the crust for 10-15 minutes before adding the filling.
  • Don't overfill the pie crust. Leave some room for the filling to bubble and expand.
  • Bake the pie in a preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

This fresh and creamy peach pie is the perfect summer dessert. It's easy to make and packed with flavor. The creamy filling and flaky crust are a match made in heaven. Whether you're serving it to a crowd or enjoying it on your own, this pie is sure to be a hit.

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