Creamy Peach Pie
A luscious creamy peach pie featuring tender peach slices in a smooth filling, topped with a flaky pastry lattice—perfect for summer gatherings or a delightful dessert.
Ingredients
Instructions
- Prepare pastry shell and reserve remaining pastry for lattice top.
- Drain peaches thoroughly and set aside.
- Sift together sugar, cornstarch, ground cinnamon, ground nutmeg, and salt in a bowl.
- Add cream and lemon juice gradually, blending until smooth.
- Gently mix in peaches.
- Pour filling into pastry shell.
- Arrange pastry strips on top to form a lattice design.
- Bake at 425°F for 30 to 35 minutes or until pastry is light brown.
- Serve warm or cold.
Tips & Substitutions
For a richer flavor, consider using fresh peaches when in season, as they will enhance the pie's sweetness and aroma. If you don't have cream, you can substitute with half-and-half or whole milk, but the texture may be less creamy. If you want a spicier kick, try adding a pinch of ginger to the spice mix. To save time, pre-made pie crusts can be used instead of making your own from scratch.
Serving Suggestions
This creamy peach pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on top. It makes a delightful dessert for summer gatherings or holiday dinners. Serve it alongside a light salad or a refreshing fruit platter for a complete meal. For a twist, try it with a slice of Easiest Chocolate Mousse for a rich dessert table.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10 minutes, or until warmed through. You can also enjoy it cold straight from the fridge, as the flavors will continue to meld over time.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Peach Pie contains roughly 66 calories, with 1g protein, 17g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 882mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of canned?
Yes, frozen peaches can be used in this recipe. Just make sure to thaw and drain them thoroughly to avoid excess moisture in the filling. You may also want to adjust the sugar slightly since frozen fruits can vary in sweetness.
What can I do if my pie crust shrinks during baking?
To prevent shrinking, make sure to chill your pie crust before baking and avoid stretching it while fitting it into the pie pan. You can also weigh down the crust with pie weights or dried beans while baking to maintain its shape.
How can I tell when my pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil to prevent burning. A toothpick inserted into the filling should come out clean, indicating that the filling has set.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).