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Peaches and Cream Pie

Heavenly Peaches and Cream Pie to Brighten Your Summer

Enjoy a delightful slice of Peaches and Cream Pie, combining a buttery crust with creamy mascarpone and succulent peaches.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 recipe Pie Dough Premade refrigerated or frozen pie dough can be used.
  • 1 cup All-Purpose Flour No substitutions recommended.
  • 2 tablespoons Granulated Sugar Adjust quantity based on peach sweetness.
  • 1/2 teaspoon Kosher Salt No substitutions needed.
  • 1/2 cup Unsalted Butter Ensure it is cold and cubed prior to mixing.
  • 4-6 tablespoons Cold Water Use as needed to achieve dough consistency.
For the Cream Filling
  • 8 ounces Mascarpone Cheese Can substitute with cream cheese for a different flavor profile.
  • 1 cup Heavy Whipping Cream No substitutions recommended.
  • 1 teaspoon Pure Almond Extract Use vanilla extract as an alternative.
For the Peach Layer
  • 4 cups Fresh Peaches (or Nectarines) Peaches should be ripe but firm.
  • 2 tablespoons Lemon Juice Fresh juice is preferred for best taste.
  • 1 pinch Kosher Salt No substitutions required.

Equipment

  • Mixing Bowl
  • food processor
  • Pie dish
  • spatula

Method
 

Step-by-Step Instructions
  1. Prep the Peaches: Wash the ripe peaches, peel if desired, slice into wedges or cubes, toss with sugar, lemon juice, salt, and almond extract, refrigerate for 30 minutes.
  2. Make the Pie Dough: In a bowl, combine flour, sugar, and salt. Pulse in cold butter until coarse, add cold water until dough forms, chill for 30 minutes.
  3. Bake the Pie Crust: Preheat oven to 425°F (220°C), roll out dough, fit into dish, freeze for 15 minutes, bake (20 minutes with weights and 10-13 more minutes), cool completely.
  4. Prepare the Cream Filling: Whip heavy cream with half sugar and almond extract until soft peaks form, fold in mascarpone until smooth.
  5. Assemble the Pie: Spread mascarpone cream in crust, layer with macerated peaches, dollop remaining cream on top, chill for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Assemble the pie on the day it’s served to prevent a soggy crust. Chilling allows flavors to meld beautifully.

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