Extra creamy peach pie with a divine vanilla cream filling that is simple to make. Bake yourself a slice of summer with this dreamy, easy peach pie recipe.
This easy-peasy creamy peach pie recipe will surely become a new favorite of yours. There is just something irresistible about the combination of peaches and cream, right?
I cannot think of a more summery thing to make or eat than a good old-fashioned creamy peach pie. This version is a tribute to the first time I ever tasted homemade peach ice cream. It was on a road trip in southern Georgia, in sweltering July heat that I was treated to the most amazing ice cream ever in a tiny one-horse town.
Maybe it was the all-American, wholesome small town charm all around me, combined with the famous southern hospitality of the owners of the small cafe, but it was the creamiest, most delicious ice cream I had ever eaten, not too sweet and with a healthy amount of fresh peach chunks. It was like every lick of that treat seemed to erase all the problems of the world, until there was nothing left but pure bliss at the end. It was that good.
I tried to recreate that flavor with this super-creamy peach pie and I think I pretty much nailed it. Just think of this dessert as a hot pie version of a cool southern peach ice cream. Just be sure to use fresh peaches, it will make all the difference. Make some southern sweet tea while you’re at it to drink with this creamy peach pie and you will be safely tethered to the summer zone for a good while longer, guaranteed.
Creamy Peach Pie
Ingredients
FOR THE CRUST:
1 stick butter
1 ½ cup all-purpose flour
1 teaspoon baking powder
½ cup sugar
1 egg
FOR THE FILLING:
¾ cup cream cheese
¾ cup crème fraiche
1/3 cup sugar
1 vanilla pod
2 eggs
3 tablespoons milk
3 medium peaches
Instructions
1. To make the crust, measure flour and baking powder in a bowl, mix with a whisk to combine. Cut the butter into small cubes and incorporate into the flour mix with fingers until you have a crumb-like texture. Add sugar and egg, mix only until all ingredients are combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
2. In the meantime, preheat the oven to 345°F. Peel peaches and cut lengthwise into ¼ inch wedges. When the dough is ready, pat it with your fingers into a round 9-inch baking dish, covering the bottom and sides evenly. Assemble the peach wedges on the bottom, covering the entire area but not piling the wedges on top of each other to prevent soggy filling. Use only enough to cover the bottom.
3. In a bowl, measure the cream cheese and crème fraiche and whip slightly with a fork to make the texture softer. Cut the vanilla pod open lengthwise with a sharp knife and scrape out all the seeds, transfer to the cream cheese bowl.
4. Add sugar and milk, mix to combine. Lightly whisk the eggs with a fork in a small cup and pour into the mixture. Mix to create an even texture and pour on top of the peach wedges. Bake for 50 minutes, or until the filling has set.