Peaches & Cream Pie
Cuisine: Southern
  • Pie Crust:
  • 1 cup plus 2 tablespoons all purpose flour
  • pinch of salt
  • 7 tablespoons butter, chilled
  • ¼ cup ice water
  • Custard Cream:
  • 1 cup whole milk
  • ¼ cup sugar
  • 2 tablespoons butter
  • ¼ cup flour
  • 3 egg yolks
  • 1 tsp. vanilla extract (or one vanilla bean sliced open & seeds scraped out)
  • ¼ tsp. almond extract
  • Peach Filling:
  • 1.5 lbs peaches, sliced
  • dusting of powdered sugar (or drizzle of honey over top)
  • lemon zest to taste
  • Topping:
  • Half pint of heavy whipped cream
  • 2 tablespoons sugar
  • 1 tsp. vanilla extract
  • optional nutmeg over top
  1. Pie Crust:
  2. Place the flour & salt into a mixing bowl or food processor.
  3. Cut in the butter with a pastry blender or pulse in the food processor until the mixture resembles a coarse meal with pea sized pieces of butter.
  4. Add ice water bit by bit until the dough holds together & can be formed into a disk.
  5. Wrap the disk in plastic and let cool in the fridge for half an hour.
  6. Roll out and put in the pie pan.
  7. Put the pan back in the fridge & let chill for half an hour. This allows the dough to relax and the crust bakes up more tender.
  8. Preheat oven to 350 degrees.
  9. Place foil over the crust, cover with pie weights and bake until light brown, about 1 hour.
  10. Remove & let cool.
  11. Custard Cream:
  12. Beat the sugar & egg yolks together until pale. Stir in the flour until fully mixed.
  13. Warm the milk in a heavy pot and gradually incorporate it into the yolk mixture whisking all the time.
  14. Transfer back to the pot and cook over medium high heat until thickened. Pour into a bowl and if you see any lumps strain them out.
  15. Add vanilla & almond extracts, cover with plastic and refrigerate.
  16. Peach Filling:
  17. Slice peaches & season to taste, then spread evenly over the custard cream.
  18. Topping:
  19. Add sugar & extracts to cream, whip and spread over the top.
Recipe by The FrangloSaxon Cooks at