Peaches and Cream Pie II: A Decadent Twist on a Classic Dessert

Peaches and cream pie is a beloved classic, a summery delight that perfectly balances the sweetness of ripe peaches with the rich, comforting cream. This recipe, “Peaches and Cream Pie II,” takes the traditional dessert to the next level, incorporating a few extra layers of flavor and texture that will make it an unforgettable treat. We’re not just talking about throwing some peaches and cream into a pie crust; we’re crafting an experience.

This version builds upon the original by adding a hint of almond extract to the cream filling, a touch of brown sugar to the peach mixture for a deeper caramel note, and a streusel topping for that extra crunch. The result is a symphony of flavors and textures that will have everyone begging for seconds.

**Why This Recipe Works**

* **Enhanced Flavor Profile:** The almond extract elevates the cream filling, adding a sophisticated layer of flavor that complements the peaches beautifully. The brown sugar in the peach mixture deepens the sweetness and adds a subtle molasses note that pairs perfectly with the fruit.
* **Textural Contrast:** The streusel topping provides a delightful crunch that contrasts with the smooth, creamy filling and the tender peaches. This textural element is key to making the pie more interesting and satisfying.
* **Easy to Adapt:** This recipe is easily adaptable to your preferences. You can use different types of peaches, adjust the amount of sugar to your liking, or even add a different extract to the cream filling.
* **Make-Ahead Friendly:** The individual components of this pie can be made ahead of time, making it a great option for entertaining.

**Ingredients**

**For the Crust:**

* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, cold and cubed
* ¼ cup vegetable shortening, cold
* 5-7 tablespoons ice water

**For the Peach Filling:**

* 6-8 ripe peaches, peeled and sliced (about 6 cups)
* ½ cup granulated sugar
* ¼ cup brown sugar, packed
* 3 tablespoons cornstarch
* 1 tablespoon lemon juice
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg

**For the Cream Filling:**

* 1 ½ cups heavy cream
* 8 ounces cream cheese, softened
* ½ cup powdered sugar
* 1 teaspoon vanilla extract
* ½ teaspoon almond extract

**For the Streusel Topping:**

* ½ cup all-purpose flour
* ¼ cup packed brown sugar
* ¼ cup rolled oats
* ¼ cup cold unsalted butter, cubed
* ¼ teaspoon ground cinnamon

**Equipment**

* 9-inch pie plate
* Mixing bowls (various sizes)
* Pastry blender or food processor (for the crust)
* Whisk
* Measuring cups and spoons
* Rolling pin
* Plastic wrap
* Parchment paper (optional, for pre-baking crust)
* Pie weights or dried beans (optional, for pre-baking crust)

**Instructions**

**Part 1: Making the Pie Crust**

The pie crust is the foundation of this delicious dessert. You can use a store-bought crust if you’re short on time, but a homemade crust will always taste better. This recipe uses a classic all-butter and shortening crust for the best flavor and texture.

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold, cubed butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and make the crust tough.
4. **Form Discs:** Divide the dough in half and form each half into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This chilling time is crucial for the gluten to relax and the fat to firm up, resulting in a flaky crust.
5. **Roll Out the Dough:** On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a ½-inch overhang. Crimp the edges of the crust to create a decorative border. (Reserve the second disc of dough for another use, or freeze it for later.)
6. **Pre-Bake the Crust (Optional but Recommended):** For a crispier crust, pre-bake it before adding the filling. Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is set. Let cool completely before filling.

**Tips for a Perfect Pie Crust:**

* **Keep Ingredients Cold:** The colder the ingredients, the better the crust. Cold butter and shortening create steam when baking, which helps to create flaky layers.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the fat to firm up, resulting in a flaky crust.
* **Pre-Bake the Crust:** Pre-baking the crust helps to prevent it from becoming soggy when filled with the peach mixture.

**Part 2: Making the Peach Filling**

This peach filling is what makes this pie so special. The combination of granulated and brown sugar, along with the cinnamon and nutmeg, creates a warm, comforting flavor that perfectly complements the peaches.

1. **Prepare the Peaches:** Peel and slice the peaches. If you’re using frozen peaches, thaw them completely and drain any excess liquid.
2. **Combine Ingredients:** In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Gently toss to coat the peaches evenly.
3. **Cook the Peach Mixture (Optional):** For a thicker filling, you can cook the peach mixture on the stovetop before adding it to the pie crust. Place the peach mixture in a saucepan and cook over medium heat, stirring occasionally, until the mixture thickens, about 5-7 minutes. Let cool slightly before filling the pie crust. This step helps to prevent a soggy crust.

**Tips for a Delicious Peach Filling:**

* **Use Ripe Peaches:** Ripe peaches will have the best flavor and texture. They should be slightly soft to the touch and have a fragrant aroma.
* **Adjust the Sugar:** Adjust the amount of sugar to your liking, depending on the sweetness of the peaches.
* **Don’t Overcook:** If you choose to cook the peach mixture on the stovetop, be careful not to overcook it, as this will make the peaches mushy.

**Part 3: Making the Cream Filling**

The cream filling is what elevates this pie from good to amazing. The combination of heavy cream, cream cheese, powdered sugar, vanilla extract, and almond extract creates a rich, decadent flavor that perfectly complements the peaches.

1. **Beat Cream Cheese:** In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. **Add Powdered Sugar and Extracts:** Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and almond extract and beat until combined.
3. **Whip Heavy Cream:** In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter.
4. **Fold in Whipped Cream:** Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream.

**Tips for a Perfect Cream Filling:**

* **Use Softened Cream Cheese:** Softened cream cheese will incorporate more easily into the filling.
* **Don’t Overbeat:** Overbeating the cream cheese can make it runny.
* **Whip Cream to Stiff Peaks:** Whipping the cream to stiff peaks will help the filling hold its shape.
* **Fold Gently:** Fold the whipped cream into the cream cheese mixture gently to avoid deflating it.

**Part 4: Making the Streusel Topping**

The streusel topping adds a delightful crunch to this pie, making it even more irresistible. The combination of flour, brown sugar, oats, butter, and cinnamon creates a warm, comforting flavor that perfectly complements the peaches and cream.

1. **Combine Dry Ingredients:** In a medium mixing bowl, combine the flour, brown sugar, oats, and cinnamon.
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.

**Tips for a Delicious Streusel Topping:**

* **Use Cold Butter:** Cold butter will create a more crumbly topping.
* **Don’t Overmix:** Overmixing will create a doughy topping.
* **Adjust the Sweetness:** Adjust the amount of brown sugar to your liking.

**Part 5: Assembling and Baking the Pie**

Now that you’ve made all the components, it’s time to assemble the pie and bake it to perfection.

1. **Fill the Pie Crust:** Pour the peach filling into the pre-baked or unbaked pie crust. Spread it evenly over the bottom of the crust.
2. **Spread Cream Filling:** Gently spread the cream filling over the peach filling. Make sure to cover the peaches completely.
3. **Sprinkle Streusel Topping:** Sprinkle the streusel topping evenly over the cream filling.
4. **Bake the Pie:** Preheat oven to 350°F (175°C). Bake for 30-40 minutes, or until the streusel topping is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with aluminum foil.
5. **Cool Completely:** Let the pie cool completely on a wire rack before serving. This will allow the filling to set properly.

**Serving Suggestions**

* Serve the pie chilled or at room temperature.
* Top with a scoop of vanilla ice cream or whipped cream.
* Garnish with fresh peach slices or mint leaves.
* Enjoy with a cup of coffee or tea.

**Storage Instructions**

* Store leftover pie in the refrigerator for up to 3 days.
* To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

**Variations and Substitutions**

* **Different Fruits:** Substitute other fruits for the peaches, such as nectarines, plums, or berries.
* **Different Extracts:** Substitute different extracts for the almond extract, such as lemon extract or maple extract.
* **Nut-Free Option:** Omit the oats from the streusel topping for a nut-free option.
* **Vegan Option:** Use a vegan pie crust, vegan cream cheese, and coconut whipped cream for a vegan version of this pie.

**Troubleshooting**

* **Soggy Crust:** To prevent a soggy crust, pre-bake the crust or cook the peach filling on the stovetop before adding it to the pie crust.
* **Runny Filling:** To prevent a runny filling, make sure to use enough cornstarch and let the pie cool completely before serving.
* **Burnt Crust:** To prevent a burnt crust, cover the edges with aluminum foil during baking.

**Nutritional Information (Approximate, per slice)**

* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 5-7g

*Note: Nutritional information is approximate and will vary depending on the specific ingredients used.*

**Conclusion**

Peaches and Cream Pie II is a delightful twist on a classic dessert, perfect for summer gatherings or any time you’re craving a sweet treat. The combination of sweet peaches, creamy filling, and crunchy streusel topping is simply irresistible. With its enhanced flavors and textures, this pie is sure to become a family favorite. So, gather your ingredients, follow the instructions, and get ready to enjoy a slice of pure bliss! This recipe elevates a standard dessert into something truly memorable. The touch of almond, the brown sugar depths, and the contrasting textures will impress anyone who tries it.

Enjoy!