Saturday, July 25, 2015

Peach Cream Pie

Here  is one of my favorite recipes that I got from my Mother in law years ago.  The recipe card with her hand writing is all splattered and stained, now, which shows how much it has been enjoyed.  It disappears quickly, so double the recipe if you can. I am a firm believer in doubling everything... I think it comes from raising a lot of hungry kids and wanting to be one step ahead.  I  usually freeze the extra meal when  I double up a recipe, but I have not frozen this one... I don't think it would freeze very well.

Start by preheating your oven to 450 degrees.  Blanch the peaches in boiling hot water for 1- 2 minute. Cool slightly and then skin them.

Don't you think they look pretty? Soft, juicy, shiny, peachy, deliciousness.

Prepare a pie shell.  I used my favorite Pie Crust recipe Here

Slice the peaches and arrange them in a pretty way in the bottom of your pie shell.

I couldn't "not" post more pictures than I needed… because... the peaches are just so pretty. Have you ever found that it is hard to sort through your pictures and get rid of them because you just don't need that many for what ever it is you are posting…. but to delete some of them was hard.  I was feeling that way with this post.  Peaches are just such  a peachy subject.

Mix together your remaining ingredients.
Pour the mixture over the peaches.

You could almost eat it just as is; but.... no no, the dough would be raw:) .  Place Foil over entire pie and put into a preheated oven.

Bake for ten minutes, then reduce oven to 350 degrees.

Bake 50 minutes more still covered.  Remove foil and bake another 10 minutes, or until center is set, and the crust is lightly golden.

Cool and chill.  Serve Cold.

 Peaches and Cream Pie 

Ingredients:1 Single Pie Crust
Fresh Peaches (about 5-7 large)
2 Tablespoons Organic Non-GMO Cornstarch
1 Cup Organic, Unbleached Sugar, Coconut Sugar or Sucanat
2 egg yolks
1 Cup Whipping Cream
1 T Vanilla

  1. Preheat oven to 450 degrees.  
  2. Blanch your peaches in boiling water for about 2 minutes then strain and cool; now your skins will slip right off; then pit them.  
  3. Cut them into halves, quarters or eighths, whatever suits you.  The amount of peaches I use varies every time, depending on the size of peaches and the size of my pie crust. 
  4. Lay your peaches in the pie shell.
  5. In a bowl, mix together sugar and cornstarch. Add egg yolks and whisk well.  Add cream and vanilla and whisk again.
  6. Pour over the peaches.
  7. Cover Pie with foil and bake for 10 minutes at 450 degrees, then reduce heat to 350.  Bake for an additional 50 minutes... or until the cream filling has set somewhat firmly.  
  8. Take the foil off and bake 10 minutes more.
  9. Cool and then chill in the refrigerator.  
  10. Serve Cold.



  1. I love the extra pictures! Your pie looks so good, can almost smell the peachy goodness. Our Amish bulk store is getting peaches in this Monday, I am going to have to get some so I can make this for my hubby. Thinking he would like this pie after it cools down, he is not a warm fruit kind of guy :)

    I have never used unbleached sugar, will have to look for it. I have tried truvia and stevia but I can't handle it.

    Enjoyed all of the beautiful pictures, and love how you do the edge of your pie crust.


  2. Cheryl, you reminded me that this is supposed to be served cold. So be sure to cool it and then refrigerate it…and it will be just as your hubby likes. I have tried Truvia and Stevia also, they are not really on my favorites list, although I do use them a little bit when I am trying to cut out the sugar. I also have used Xylitol and Erythritol instead of sugar, both of which work fairly well for flavor, but aren't so good when used for baked goods, because they loose their sweetness somewhat when heated. It is difficult. I do like Coconut sugar above most sugars, because it is tastes very good, is natural, and organic and low gylcemic, (so not as hard on your blood sugar levels as sugar).

  3. Yum! And so pretty too. If I come visit can we share a slice of this? haha~

    Thanks for adding in the comments the notes about every little bit of information helps those of us struggling to copy you exactly! :-)


  4. Oh. Dear. Me!!! That pie looks and sounds SO amazing!! Peaches and cream...YUM!!! I agree with you on the doubling...I've been known to multiply some recipes by four just to have leftovers. Hugs to you, sweet friend! With Love, Camille

  5. Hello Dear Pam, This looks so good and I agree you feel bad to delete pictures of such great worth, I mean yummy. Hot today and I would love a slice of that pie and coffee with you!
    Much Love, Roxy xoxo

  6. Wow. Its looking so delicious. I can't control myself to try this recipe. I have been using coconut sugar since 2013. but i have never tried this recipe. I will try this tonight. Thanks for sharing the recipe.

    1. Benjamin, Coconut sugar is my favorite replacement for standard table sugar… it works wonderfully in this pie, and I have tried the recipe with a few different types of sweetener. Enjoy your pie and thanks for commenting.