Peaches and Cream Pie Recipe | Homemade

Peaches and cream pie combines the best flavors of summer in one stunning dessert. With a buttery, flaky homemade crust, sweet juicy peaches, and a silky cream cheese filling, this pie strikes the perfect balance between fruit-forward and indulgent. Whether you’re serving it at a dinner party or enjoying a slice on a warm afternoon, this classic pie delivers impressive results that taste far simpler than it is to make.

Reasons to Try Peaches and Cream Pie

Captures the essence of summer: Fresh peaches at their peak sweetness are the star of this pie. Their natural juiciness creates a delicious filling that requires minimal added sugar.

Luxurious cream layer: A subtle cream cheese filling spreads beneath the peach topping, adding richness and subtle tang that balances the fruit’s sweetness perfectly.

Homemade crust from scratch: The all-butter pie dough is flaky, golden, and completely worth the effort. Once you master this crust, you’ll use it for every pie.

Visual appeal: When sliced, the peaches create a beautiful gradient of colors. The golden-brown crust contrasts beautifully with pink and ruby fruit.

Versatile for any occasion: Elegant enough for special dinners but casual enough for picnics and potlucks. A slice pairs wonderfully with vanilla ice cream or fresh whipped cream.

Seasonal, fresh-tasting: Unlike frozen or canned peaches, this pie celebrates the brief window when local peaches are at their absolute best, making it a true celebration of summer produce.

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Ingredients Notes

For the Pie Crust

• All-purpose flour
• Salt
• Granulated sugar
• Cold unsalted butter, cubed
• Ice water

For the Peach Filling

• Fresh peaches
• Fresh lemon juice
• Vanilla extract
• Granulated sugar
• Light brown sugar
• Cornstarch
• Ground nutmeg
• Ground ginger
• Salt

For the Cream Cheese Layer

• Cream cheese, softened
• Heavy whipping cream
• Powdered sugar
• Vanilla extract

For Assembly and Baking

• Large egg
• Water
• Coarse sugar for topping

How to Make Peaches and Cream Pie

For the Pie Crust

1. Mix flour, salt, and sugar in a large bowl.
2. Add cold cubed butter and cut it into the flour with a pastry cutter or fork until the mixture resembles coarse breadcrumbs.
3. Add ice water one tablespoon at a time, stirring gently until the dough just comes together.
4. Divide dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

For the Peach Filling

1. Blanch peaches in boiling water for 1 minute, then transfer to ice water. Peel off the skin, pit, and slice into 0.5-inch wedges.
2. Toss peach slices with lemon juice, vanilla extract, both sugars, cornstarch, nutmeg, ginger, and salt in a large bowl.
3. Let the mixture sit for 15 minutes to allow peaches to release their juices.

For the Cream Cheese Layer

1. Beat softened cream cheese with an electric mixer until smooth and creamy.
2. Whip heavy cream separately until soft peaks form, then gently fold into the cream cheese along with powdered sugar and vanilla extract.

For Assembly and Baking

1. Preheat oven to 425°F and place a baking sheet on the middle rack.
2. Roll out one chilled dough disk between parchment paper and transfer to a 9-inch pie dish, allowing edges to overhang slightly.
3. Spread the cream cheese filling evenly into the crust, leaving a 0.5-inch border.
4. Arrange peach slices over the cream cheese layer, pouring any accumulated juices over the top.
5. Roll out the second dough disk and place it over the peaches. Trim excess dough and seal edges with a fork.
6. Brush the crust with egg wash and sprinkle with coarse sugar.
7. Place pie on the preheated baking sheet and bake at 425°F for 20 minutes until golden, then reduce heat to 375°F and bake 25 to 35 minutes more until the crust is deep golden brown and juices bubble at the edges.
8. Cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

What You Must Know About Peaches and Cream Pie

Use ripe but firm peaches: Peaches should yield slightly to gentle pressure but should not be mushy or overly soft. Overripe peaches will disintegrate during baking and create a mushy filling. If your peaches are not quite ripe, leave them at room temperature for a day or two until they reach the right texture.

The cooling time is critical: This is not a pie you can slice immediately. The cream cheese filling and cornstarch thickener need at least 3 hours at room temperature to set properly. If you slice too early, you’ll have a runny mess. Plan accordingly.

Keep all ingredients cold: Cold butter and ice water are essential for a flaky crust. If your butter warms up during mixing, stop, refrigerate the mixture for 15 minutes, and continue. The colder everything stays, the flakier your crust will be.

Don’t skip the blanching step: Blanching peaches in boiling water for just 1 minute makes peeling infinitely easier and prevents the fruit from oxidizing and browning.

Seal the edges properly: A well-sealed edge prevents the filling from bubbling over. Press the fork or fluted pattern firmly all around the rim to ensure a tight seal.

Use a preheated baking sheet: Placing the pie on a hot baking sheet in the oven ensures the bottom crust cooks evenly and prevents a soggy base—a common pie problem.

Helpful Tips

Make the crust ahead: You can prepare the pie dough up to 2 days in advance. Wrap the dough disks tightly in plastic wrap and refrigerate. On baking day, let the dough sit at room temperature for 5 minutes before rolling if it is too stiff.

Freeze unbaked pie: After assembling and decorating the pie, wrap it tightly in plastic wrap and freeze for up to 1 month. Bake directly from frozen, adding 10–15 extra minutes to the baking time at 375°F (start at 425°F as usual).

Prevent edge browning: If your pie’s edges are browning too quickly, fashion a pie shield from aluminum foil or purchase a reusable pie shield at any kitchen store. This protects the delicate edge while the filling finishes cooking.

Reserve peach juice: Save any remaining juice from the peach filling. If the pie looks too dry while baking, carefully pour a bit of reserved juice through one of the steam vents to add moisture.

Fresh vs. frozen peaches: While this recipe is designed for fresh peaches at their peak, you can use high-quality frozen peaches if fresh ones are unavailable. Thaw them completely, drain excess liquid, and proceed with the recipe. The flavor will be slightly less vibrant, but the pie will still be delicious.

Whipped cream topping: Instead of serving with vanilla ice cream, make fresh whipped cream by whipping 0.5 cup heavy whipping cream with 1 tablespoon powdered sugar and 0.5 teaspoon vanilla extract until soft peaks form. Dollop on each slice just before serving.

Variations and Substitutions

Peaches and Raspberry Pie: Substitute 1.5 cups of the peach slices with fresh raspberries. Add them in the final layer so they don’t get crushed during assembly. The tartness of raspberries balances the sweetness of peaches beautifully.

Peaches and Almond Cream Pie: Replace the vanilla extract in the cream cheese layer with 0.5 teaspoon almond extract. Sprinkle 0.25 cup sliced almonds over the peach layer before adding the top crust. This adds a subtle nutty flavor and pleasant texture.

Peaches and Bourbon Pie: Add 2 tablespoons bourbon or whiskey to the peach filling along with the vanilla extract. The alcohol will mostly cook off, leaving a subtle depth and warmth to the fruit.

No-Cream-Cheese Version: If you prefer a traditional peach pie without the cream layer, skip the cream cheese filling entirely. Layer the peaches directly into the crust. The pie will have a more traditional, fruit-forward flavor. Reduce the total sugar in the peach filling to 0.5 cup since there is no competing sweetness from the cream layer.

Vegan Peaches and Cream Pie: Use vegan butter for the crust (ensure it is cold) and substitute the cream cheese layer with 8 ounces of coconut cream blended smooth with 0.25 cup maple syrup and 1 teaspoon vanilla extract. Use aquafaba (liquid from canned chickpeas) in place of the egg for the egg wash. The pie will have a slightly different flavor profile but will still be delicious.

Peaches and Mascarpone Pie: Replace the cream cheese with 8 ounces of room-temperature mascarpone cheese for a richer, creamier filling. Beat the mascarpone with 0.25 cup powdered sugar and 1 teaspoon vanilla extract until smooth. Fold in whipped cream as directed. Mascarpone creates a luxuriously silky texture.

Single-Crust Version: Use only one batch of dough for a single-crust pie with a crumb topping instead. After arranging the peaches, make a crumb topping by mixing 1 cup all-purpose flour, 0.5 cup cold butter cubed, 0.5 cup brown sugar, and 1 pinch of salt until breadcrumb-like. Sprinkle evenly over the peaches and bake as directed. This is less formal but equally delicious.

Nectarines Instead of Peaches: Nectarines are peaches’ smooth-skinned cousins and work perfectly in this recipe. They have slightly firmer flesh and a slightly more tart flavor. Use them in a 1:1 substitution—no blanching needed since nectarine skin is thinner and easier to peel, or leave the skin on if you prefer.

Serving Suggestions for Peaches and Cream Pie

Classic vanilla ice cream: A generous scoop of cold vanilla ice cream is the traditional accompaniment. The cold, creamy ice cream melts slightly into the warm pie filling, creating a sublime contrast of temperatures and textures.

Fresh whipped cream: Top each slice with a dollop of freshly whipped cream (whipped 0.5 cup heavy cream with 1 tablespoon powdered sugar and 0.5 teaspoon vanilla until soft peaks form). This adds lightness and elegance to each bite.

Crème fraîche: A spoonful of tangy crème fraîche provides a sophisticated contrast to the sweet peaches and rich cream. Its slight sourness brightens the overall flavor profile.

Mint garnish: Scatter fresh mint leaves over the top of each slice just before serving. Mint’s cool flavor complements peaches perfectly and adds visual appeal.

Caramel drizzle: Warm caramel sauce drizzled over each slice adds luxurious sweetness. A good-quality salted caramel is especially nice, as the salt balances the peach and cream flavors.

Serve with tea or coffee: A slice of this pie pairs beautifully with afternoon tea, coffee, or even a glass of chilled sweet wine like Moscato. The delicate flavors complement warm or cold beverages alike.

Picnic presentation: Serve chilled slices at outdoor picnics or potlucks. Wrap slices individually in parchment paper for easy transport and eating. The pie is equally at home at casual gatherings as it is at formal dinners.

Brunch option: Serve a slice at brunch with coffee or mimosas. Many find pie acceptable at any meal when it’s this delicious and elegant.

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Storage and Reheating

Room temperature storage: Store the finished pie at room temperature, loosely covered with a clean kitchen towel or plastic wrap, for up to 8 hours. This is ideal for serving the pie within a few hours of baking.

Refrigerator storage: For longer storage, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. The pie actually tastes wonderful cold or at room temperature, and the flavors meld slightly over time.

Freezer storage: Wrap the cooled, sliced pie slices individually in plastic wrap and aluminum foil. Place them in a freezer-safe container and freeze for up to 2 months. The baked pie can also be frozen whole in the same manner.

Thawing frozen pie: Remove the frozen pie or slices from the freezer and thaw at room temperature for 2–3 hours, or thaw overnight in the refrigerator. Do not thaw at room temperature for more than 3 hours, as condensation may form on the crust.

Reheating frozen slices: Place individual slices on a baking sheet and warm in a 325°F oven for 8–10 minutes until warmed through but not hot. Serve with ice cream or whipped cream if desired. Alternatively, thaw the slice and eat it cold or at room temperature—no reheating needed.

Do not refrigerate before cooling: Never place a warm pie in the refrigerator. Allow it to cool completely at room temperature first (at least 3 hours), then refrigerate if not serving within 8 hours.

Nutrition Facts (Per Serving)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes: This recipe yields 8 servings. Nutritional values are estimates based on standard USDA ingredient databases and may vary depending on specific brands and preparation methods. Values include the full crust, filling, and cream cheese layer. Serving with ice cream or whipped cream will add additional calories.

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Peaches and Cream Pie

Make homemade peaches and cream pie with a flaky all-butter crust, silky cream cheese filling, and fresh peach topping. Complete recipe with instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 385 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter cubed
• 6 to 8 tablespoons ice water
• 6 medium fresh peaches about 2.5 pounds
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 3 tablespoons cornstarch
• 0.25 teaspoon ground nutmeg
• 0.125 teaspoon ground ginger
• 1 pinch salt
• 8 ounces cream cheese softened
• 0.5 cup heavy whipping cream
• 0.25 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse sugar for topping

Instructions

 

• Make the pie crust: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. Add 1 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining, about 5–7 minutes. This creates the flaky texture. Checkpoint: The mixture should look like coarse sand with small butter pieces visible.
• Add ice water slowly: Sprinkle 6 to 8 tablespoons of ice water over the flour mixture, 1 tablespoon at a time. Gently stir with a fork after each addition until the dough just begins to come together. Do not overwork. Stop as soon as the dough holds together when squeezed, about 2–3 minutes. Checkpoint: The dough should be moist but not wet, and it should hold together without being sticky.
• Chill the dough: Divide the dough in half. Flatten each half into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. If preparing ahead, the dough can rest overnight in the fridge or be frozen for up to 1 month. Checkpoint: The dough should be cold and firm to the touch before rolling.
• Prepare the peaches: Bring a large pot of water to a boil over high heat, about 5 minutes. Score the bottom of each peach with a shallow X using a small knife. Carefully lower 6 medium fresh peaches into the boiling water for exactly 1 minute—this loosens the skin for easy peeling. Checkpoint: The skin should appear slightly cracked at the X mark.
• Ice bath the peaches: Using a slotted spoon, immediately transfer the blanched peaches to a bowl of ice water. Let them cool for 2–3 minutes until they are cool enough to handle. Checkpoint: The peaches should feel cool to the touch.
• Peel and pit: Starting at the X mark, gently peel away the skin from each peach—it should slide off easily. Cut each peach in half along the natural seam, remove the pit, and cut the flesh into 0.5-inch-thick wedges. Discard the skin and pits. You should have about 6 cups of peach slices. Checkpoint: All peach slices should be uniform in thickness for even cooking.
• Make the peach filling: In a large bowl, combine the peach slices with 3 tablespoons fresh lemon juice and 1 teaspoon vanilla extract. Toss gently to coat, about 1 minute. Checkpoint: The peaches should be evenly coated with lemon juice.
• Add sugar and spices: Sprinkle 0.75 cup granulated sugar, 0.25 cup light brown sugar, 3 tablespoons cornstarch, 0.25 teaspoon ground nutmeg, 0.125 teaspoon ground ginger, and 1 pinch of salt over the peaches. Gently fold and stir until all peaches are evenly coated with the sugar mixture, about 2–3 minutes. The brown sugar adds depth of flavor. Checkpoint: You should see no dry sugar at the bottom of the bowl.
• Rest the filling: Let the peach mixture sit at room temperature for 15 minutes. During this time, the peaches will release their natural juices, creating a delicious syrup. Stir gently once halfway through. Checkpoint: You should see visible liquid pooling at the bottom of the bowl.
• Make the cream cheese layer: Remove 8 ounces of cream cheese from the refrigerator 20 minutes before using to let it soften. Place the softened cream cheese in a medium bowl. Using an electric mixer on medium speed, beat the cream cheese for 2–3 minutes until it is completely smooth and creamy with no lumps. Checkpoint: The cream cheese should be light and fluffy, like soft butter.
• Whip the cream: In a separate bowl, pour 0.5 cup of heavy whipping cream. Using clean beaters or a whisk, whip the cream on medium-high speed for 2–4 minutes until soft peaks form (peaks that gently fold over when the beater is lifted). Do not overbeat or the cream will become butter. Checkpoint: When you lift the beater, the cream should form peaks that slowly collapse.
• Fold together the cream mixture: Add 0.25 cup powdered sugar and 1 teaspoon vanilla extract to the whipped cream. Gently fold with a rubber spatula 2–3 times. Now fold the whipped cream mixture into the beaten cream cheese in 2 additions, folding gently until no streaks remain, about 1–2 minutes total. Do not overmix or the cream will deflate. Checkpoint: The mixture should be pale, fluffy, and uniform in color with no white streaks.
• Preheat the oven: Place an oven rack in the middle position. Set a large baking sheet on this rack. Preheat the oven to 425°F. The preheated baking sheet helps cook the bottom crust evenly and prevents a soggy bottom. Allow 15–20 minutes for the oven to reach temperature. Checkpoint: The oven should display 425°F on the dial or digital screen, and you should feel heat when you open the door.
• Roll out the bottom crust: Remove one chilled dough disk from the refrigerator. Place it between two sheets of parchment paper. Using a rolling pin, roll the dough from the center outward, rotating the parchment between rolls, until the dough is about 0.125 inches thick and 11 inches in diameter—about 2 inches larger than your 9-inch pie dish. This gives you enough dough to line the dish and create a border. Checkpoint: The dough should be thin and even with no thick spots, and it should not tear when moved.
• Transfer to pie dish: Peel off the top sheet of parchment. Carefully flip the dough onto your 9-inch pie dish (or gently slide it in). Press the dough gently into the bottom and up the sides of the dish. Allow the excess dough to overhang the rim by about 1 inch all around. This overhang will be sealed to the top crust. If the dough tears, pinch it back together or patch it with a small piece of dough. Checkpoint: The crust should fit snugly in the dish with no gaps or air bubbles, and the overhang should be even.
• Spread the cream cheese layer: Spoon the cream cheese mixture into the bottom crust, spreading it evenly with an offset spatula or the back of a spoon. Leave a 0.5-inch border around the edge—this prevents the cream from bubbling out the sides. The cream layer should be about 0.25 inches thick. Checkpoint: The cream layer should be smooth, even, and not touching the crust edge.
• Arrange the peaches: Using a slotted spoon, transfer the peach slices from their liquid to the pie, arranging them in overlapping concentric circles or a casual pattern, starting from the outside and working toward the center. Layer them so they are snug but not packed. Reserve any remaining juice in the bowl. Pour about half of the reserved peach juice over the arranged peaches. Save the remaining juice in case the pie dries during baking. Checkpoint: The peaches should cover the cream layer completely and be arranged in a single layer.
• Roll out the top crust: Remove the second chilled dough disk from the refrigerator. Place it between two sheets of parchment paper and roll it to about 10 inches in diameter and 0.125 inches thick, about 2–3 minutes. Checkpoint: The dough should be uniform in thickness with no tears.
• Place the top crust: Peel off the top parchment sheet. Carefully flip the dough onto the filled pie. Gently press it onto the peaches. Trim both crusts to a 1-inch overhang all around using a sharp knife. Checkpoint: The top crust should cover all the filling with no gaps.
• Seal the edges: Fold the overhanging dough edges under themselves, creating a rim that stands slightly above the edge of the pie dish. Using the tines of a fork or your fingertips, press the tines or create a fluted pattern all around the rim to seal the top and bottom crusts together and create a decorative edge, about 2–3 minutes. Checkpoint: The edges should be firmly sealed and uniform all around.
• Make the egg wash: In a small bowl, whisk together 1 large egg and 1 tablespoon of water until completely combined and uniform in color. This egg wash will be brushed onto the crust to create a glossy, golden-brown finish. Checkpoint: The egg wash should be thin, smooth, and pale yellow.
• Brush and top the crust: Using a pastry brush or clean kitchen brush, brush the entire top crust (but not the sealed rim, which should be slightly less shiny) with the egg wash. Sprinkle 1 tablespoon of coarse sugar (such as sanding sugar) evenly over the top. The sugar creates a sparkling, crunchy texture. Checkpoint: The entire top should glisten with egg wash and be sprinkled with visible sugar crystals.
• Cut steam vents: Using a small sharp knife, cut 4–5 small slits (about 0.5 inches long) into the top crust in a circular or decorative pattern. These vents allow steam to escape during baking, preventing the crust from puffing up and bursting. Checkpoint: The slits should be shallow and evenly distributed across the top.
• Bake at high heat (first stage): Carefully place the pie on the preheated baking sheet in the oven (the baking sheet should already be hot on the middle rack). Set a timer for 20 minutes. The pie will bake at 425°F during this first stage. You should hear the pie sizzle slightly as it hits the hot pan—this is good. The high heat initially sets the crust and prevents a soggy bottom. Checkpoint: After 20 minutes, the crust should begin to turn light golden brown.
• Reduce heat and continue baking (second stage): After 20 minutes, reduce the oven temperature to 375°F. Set a timer for 25–35 minutes more. If the crust edges are browning too quickly, cover them with a pie shield or strips of aluminum foil to prevent burning while the filling continues to cook. Bake until the crust is deep golden brown all over and you can see the peach filling gently bubbling at the steam vents and around the edge, indicating the filling is at the right temperature. Checkpoint: The crust should be deep golden brown (not pale), and you should see small bubbles of peach juice at the vents.
• Cool on the counter (critical step): Remove the pie from the oven and place it on a wire cooling rack or a trivet on the counter. Do not move or slice it yet. The pie must cool for at least 3 hours at room temperature. During cooling, the filling will set and firm up because of the cornstarch and cream cheese. If you slice it too early, the filling will be runny. Checkpoint: The pie should be completely cool to the touch and firm to a gentle press on top before slicing.
• Optional chilling: For easier slicing and a firmer texture, refrigerate the cooled pie for 2–4 hours or overnight before serving. This is optional but recommended for a cleaner slice. Checkpoint: The pie should feel firm and cold when ready to slice.
• Slice and serve: Using a long, sharp knife, wipe the blade with a warm, damp cloth after each slice to create clean cuts through the crust and filling. Serve at room temperature or chilled, with vanilla ice cream, fresh whipped cream, or on its own. A single slice is your portion.

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