Peach Cream Pie(Old German Recipe)
A delightful peach cream pie featuring tender peaches in a creamy vanilla custard baked in a flaky pastry shell, perfect for summer gatherings and dessert lovers.
Ingredients
Instructions
- Peel and slice the peaches and arrange them cut side up in the unbaked pastry shell.
- Combine sugar and cornstarch, then add heavy cream, vanilla, and a pinch of salt and stir well.
- Pour the cream mixture over the arranged peaches.
- Bake at 450°F for 15 minutes, then reduce the oven temperature to 325°F and bake for an additional 30 minutes or until the peaches are tender.
Tips & Substitutions
For a richer flavor, consider using ripe, juicy peaches. If fresh peaches aren't available, canned peaches can work in a pinch, but reduce the sugar since they're often syrupy. You can also substitute heavy cream with a blend of half-and-half and sour cream for a lighter version. Be sure not to overbake, as this can cause the peaches to become mushy. Serve with a dollop of whipped cream for added decadence.
Serving Suggestions
Serve this Peach Cream Pie with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a light salad, such as the Famous Dump Salad, for a refreshing meal. For a festive touch, garnish with fresh mint leaves or toasted almonds for added texture and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving, as this can make the crust soggy. For best flavor, enjoy the pie at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Cream Pie(Old German Recipe) contains roughly 445 calories, with 1g protein, 41g carbohydrates, and 11g fat. It is a good source of vitamin A (14% 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 for this pie?
Yes, you can use frozen peaches, but make sure to thaw and drain them thoroughly to avoid excess moisture in the pie. You may also need to adjust the baking time slightly, as frozen peaches can release more liquid during baking.
What can I do if my pie crust is too brown?
If your pie crust starts to brown too much before the filling is set, cover the edges with aluminum foil. This will protect the crust from burning while allowing the filling to continue cooking until it is perfectly set.
How can I tell when the pie is done baking?
The pie is done when the peaches are tender and the cream filling is set but slightly jiggly in the center. You can also insert a knife into the filling; if it comes out clean, the pie is ready. Keep an eye on the crust to ensure it doesn't overbake.
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).