Old-Fashioned Peach Cream Pie: A Slice of Summer Perfection

Peach season is a magical time of year. The air is sweet with the scent of ripening fruit, and the taste of a juicy, sun-warmed peach is pure bliss. What better way to celebrate this bounty than with a classic Old-Fashioned Peach Cream Pie? This recipe combines the comforting flavors of a flaky crust, a creamy vanilla filling, and the vibrant sweetness of fresh peaches for a dessert that’s sure to become a family favorite. Forget complicated techniques; this pie focuses on simple ingredients and time-honored methods to deliver an unforgettable taste of summer.

## Why This Peach Cream Pie Recipe Works

This isn’t just another peach pie recipe. It’s a time capsule, a taste of simpler times. Here’s why this particular recipe excels:

* **The Perfect Crust:** We’re using a homemade all-butter pie crust, because let’s be honest, it’s just better. The butter creates flaky layers that melt in your mouth.
* **Creamy Dreamy Filling:** The vanilla custard filling is rich, smooth, and perfectly balanced with the sweetness of the peaches. We use heavy cream for that extra touch of indulgence.
* **Fresh Peach Flavor:** Using ripe, in-season peaches is key. Their natural sweetness shines through, and their soft texture complements the creamy filling.
* **Easy to Make:** Despite its impressive flavor, this pie is surprisingly simple to assemble. The steps are straightforward, and even novice bakers can achieve success.

## Ingredients You’ll Need

Before you start, gather your ingredients. Quality ingredients are essential for the best flavor.

**For the Pie Crust:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
* 1/2 cup ice water

**For the Peach Cream Filling:**

* 6-8 medium ripe peaches, peeled, pitted, and sliced (about 4 cups)
* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 2 cups heavy cream
* 1 cup whole milk
* 4 large egg yolks
* 1/2 cup granulated sugar (for the custard)
* 2 tablespoons butter
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract (optional, but highly recommended)

**Equipment:**

* 9-inch pie plate
* Rolling pin
* Large mixing bowl
* Medium saucepan
* Whisk
* Measuring cups and spoons
* Paring knife or vegetable peeler

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your perfect Old-Fashioned Peach Cream Pie.

### Part 1: Making the Pie Crust

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. It’s important to keep the butter cold to ensure a flaky crust. Avoid overworking the dough.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The dough should come together but not be too wet. You may not need all the water.
4. **Form Dough into Disks:** Divide the dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This allows the gluten to relax, resulting in a more tender crust.
5. **Roll Out the Dough:** On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Be sure to roll from the center outwards to avoid sticking. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes.
6. **Transfer to Pie Plate:** Gently transfer the rolled-out dough to a 9-inch pie plate. Press the dough firmly against the bottom and sides of the plate. Trim any excess dough using kitchen scissors or a knife. Leave about an inch overhang. Fold the overhang under and crimp the edges decoratively.
7. **Pre-Bake the Crust (Blind Baking):** This step is crucial to prevent a soggy bottom crust. Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 20-25 minutes, or until the edges are lightly golden brown. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the bottom of the crust is lightly golden. Let the crust cool completely before adding the filling.

### Part 2: Preparing the Peach Filling

1. **Prepare the Peaches:** Wash, peel, pit, and slice the peaches. A paring knife or vegetable peeler works well for peeling. If your peaches are very ripe, you can simply score the bottom with an ‘X’, immerse them in boiling water for 30 seconds, then transfer them to an ice bath. The skins should slip right off.
2. **Combine Peaches with Sugar and Cornstarch:** In a large bowl, gently toss the sliced peaches with 1/2 cup of granulated sugar, cornstarch, and salt. The cornstarch will help thicken the peach juices as they bake.

### Part 3: Making the Vanilla Custard Filling

1. **Heat Cream and Milk:** In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering. Do not boil.
2. **Whisk Egg Yolks and Sugar:** In a separate bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and slightly thickened.
3. **Temper the Egg Yolks:** Slowly drizzle a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering. Continue adding the hot cream mixture in a slow, steady stream until the egg yolk mixture is warmed through.
4. **Combine and Cook:** Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be patient and continue stirring to prevent scorching.
5. **Remove from Heat:** Remove the saucepan from the heat and stir in the butter, vanilla extract, and almond extract (if using). Stir until the butter is melted and the extracts are well combined.

### Part 4: Assembling the Pie

1. **Arrange Peach Filling in Crust:** Pour the peach mixture into the pre-baked pie crust, spreading it evenly.
2. **Pour Custard Over Peaches:** Gently pour the warm vanilla custard over the peaches, ensuring that the peaches are evenly covered.

### Part 5: Baking the Pie

1. **Bake:** Preheat your oven to 350°F (175°C). Bake the pie for 30-40 minutes, or until the custard is set and the crust is golden brown. The center of the pie may still be slightly jiggly, but it will continue to set as it cools.
2. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is crucial for the custard to fully set. Resist the urge to cut into it while it’s still warm!
3. **Chill (Optional):** For an even firmer filling and a more refreshing pie, chill the pie in the refrigerator for at least 2 hours before serving.

## Tips for Peach Cream Pie Perfection

* **Use Cold Ingredients:** Cold butter and ice water are essential for a flaky pie crust. Keep all ingredients as cold as possible throughout the process.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Blind Bake the Crust:** This prevents a soggy bottom crust, especially important with a custard filling.
* **Use Ripe, but Firm Peaches:** Overripe peaches will be too soft and mushy, while underripe peaches won’t have enough flavor. Choose peaches that are ripe but still firm to the touch.
* **Temper the Egg Yolks Carefully:** This prevents the eggs from scrambling when added to the hot cream mixture.
* **Don’t Overbake the Pie:** Overbaking will result in a dry, cracked custard. The center of the pie should still be slightly jiggly when you remove it from the oven.
* **Let the Pie Cool Completely:** This is crucial for the custard to fully set and for the flavors to meld together.
* **Add a Crumble Topping:** For a twist, sprinkle a crumble topping made from flour, butter, and sugar over the peaches before adding the custard. Bake as directed.
* **Serve with Whipped Cream or Ice Cream:** Enhance the pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

## Variations and Additions

* **Spiced Peach Cream Pie:** Add a pinch of cinnamon, nutmeg, or ginger to the peach mixture for a warm, spiced flavor.
* **Bourbon Peach Cream Pie:** Add a tablespoon or two of bourbon to the peach mixture for a boozy kick.
* **Almond Peach Cream Pie:** Increase the amount of almond extract in the custard or add sliced almonds to the peach mixture.
* **Ginger Snap Crust:** Use crushed ginger snaps instead of a traditional pie crust for a spicy and flavorful base.
* **Peach and Raspberry Cream Pie:** Add fresh raspberries to the peach mixture for a burst of tartness.
* **Grilled Peaches:** Grill the peach slices before adding them to the pie for a smoky flavor.

## Serving and Storage

This Old-Fashioned Peach Cream Pie is best served chilled or at room temperature. It’s perfect for summer picnics, barbecues, or any special occasion. Store leftovers in the refrigerator for up to 3 days.

## Nutritional Information (Approximate)

(Note: Nutritional information can vary depending on specific ingredients and portion sizes.)

* Calories: 350-450 per slice
* Fat: 20-30g
* Saturated Fat: 12-18g
* Cholesterol: 150-200mg
* Sodium: 200-300mg
* Carbohydrates: 40-50g
* Sugar: 25-35g
* Protein: 4-6g

## Get Ready to Bake! A Pie for Every Palate!

This Old-Fashioned Peach Cream Pie is a testament to the beauty of simple ingredients and time-honored techniques. It’s a dessert that evokes memories of summer days, family gatherings, and the sweet taste of fresh peaches. With its flaky crust, creamy vanilla filling, and vibrant peach flavor, this pie is sure to become a new family favorite. So, gather your ingredients, preheat your oven, and get ready to create a slice of summer perfection!

Enjoy!