This beauty was a natural progression from my apple cream pie last week. Organic peaches abound in the stores the past few weeks, making a peach pie not only affordable but at the peak of tastiness. We have been eating them constantly, getting our fill before the quality goes down and the prices go up, as they inevitably do when the peach season is fully passed.
As soon as I tasted the apple cream pie, I knew that a peaches and cream pie was the next one on my list to make. My dad loves to talk about how much he loved the peach pies that he used to eat when he was in the Canadian Air Force, many years ago. So when I learned he was coming up for the weekend I stocked up on peaches.
Dad gets his peach pie and I get to try out a new combination. Peach pie for the win!
Ingredients For Peaches & Cream Pie
5 -6 cups of peaches sliced and peeled
1/2 cup white sugar
3/4 cup brown sugar
1 1/4 cup whipping cream
3 1/2 tbsp cornstarch
1 1/2 tsp cinnamon
pinch of nutmeg
pinch of cloves
1 tsp vanilla
Pie pastry recipe for double pie crust
9 inch pie plate
Kick the tires and light the fires to 400 degrees
Lay your crust in the bottom of the pie plate and fill it with the prepared peaches.
Mix together the cream, sugars, cornstarch, spices and vanilla until everything is combined. It turns into this amazing creamy spiced mixture. Pour the cream mixture over the peaches.
Place the top crust on the pie and mark your vents on the top.
Using the lowest rack of your oven, bake for 15 minutes at 400 degrees, then lower the temperature to 375 degrees and bake for about 40-45 minutes more.
When your pie edges start to become too brown – and they always will- cover the edges with tinfoil or use a pie crust cover. If you haven’t bought a pie crust cover yet, do so.
I have started using my pie crust cover from the very start and it works out perfectly. I can’t suggest another kitchen gadget more than this one. It saves your crusts!
Continue baking until you see the pie filling bubbling through the vents and your pie is beautifully browned all over the top.
Now this pie was made in time to cool, set properly and thus get a lovely “slice shot”.
It’s a very unique pie with a creamy texture and spicy taste.
Happy PieDay everyone! Is anyone thinking of heading to the new Williams-Sonoma at West Ed tomorrow? Camping? What’s on your weekend agenda’s?
We are going to recuperate from whatever viruses have run rampant through our household. The Princess stayed home from school this morning and her brother felt so ill by the end of the day, he was falling asleep in the van on the way home. Mike was struck with the vicious sinus cold that I have been battling for a week and has been home for two days.
I need them to all get better.
I need everyone out of my house.
I need my sanity back.
If I Hear Just One More Sniffle From A Family Member…….Magpie
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Peaches and Cream Pie
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour
- Karlynn Johnston
- 5 cups peaches sliced and peeled
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 1/4 cup whipping cream
- 3 1/2 tablespoons cornstarch
- 1 1/2 teaspoons cinnamon
- 1 pinch nutmeg
- 1 pinch cloves
- 1 teaspoon vanilla
- Pie pastry recipe for double pie crust 9 inch pie
- Kick the tires and light the fires to 400 degrees It turns into this amazing creamy spiced mixture.
- Whisk together completely the cream, sugars, cornstarch, spices and vanilla until everything is combined.
- Place the top crust on the pie and mark your vents on the top.Using the lowest rack of your oven, bake for 15 minutes at 400 degrees, then lower the temperature to 375 degrees and bake for about 40-45 minutes more.
- When your pie edges start to become too brown - and they always will- cover the edges with tinfoil or use a pie crust cover.
- If you haven't bought a pie crust cover yet, do so. They are amazing!
- Continue baking until you see the pie filling bubbling through the vents and your pie is beautifully browned all over the top.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Oh my goodness Karlynn, this is my favorite pie ever, and I’m a chocolate girl! :-D. My Gramma had an almost identical recipe, but didn’t use a top crust. I could hardly wait for peaches to come in season.
I remember trying a fresh peach pie, once. I was so disappointed. All that sickening sweet sugar syrup (sorry if you love that pie. :).
Thank you for your website. I love your unique voice, and now looking forward to your book I ordered! Hope you come out with tons more (not to put the pressure on or anything). Dawn
June Sanderson says
I love reading recipes!
Copied them all on cards as I don’t have
Would love to read your Flapper pie & blue
Wow, sounds good! Love the cream …
Spices Exporters says
Superb receipe, on peaches & cream.
@KitchenMagpie Oh YUM! And I have unfortunately never seen organic peaches around here. Looks delicious.