Peaches and Cream Pie has a tender peach cake layer topped with a cream cheese cinnamon mixture. This is no-fail dessert and a great way to use up those peaches.
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PEACHES AND CREAM PIE
Let’s talk about peaches. I’ll be totally honest. I don’t love peaches. Or should I say I didn’t love peaches…until now. You all know by now that I’m super picky about my fruit.
Peaches have never been a favorite. We had peach trees in our backyard growing up so most of my experience with peaches were hot and rotting in the Arizona sun.
My fruit has to be pristine. Like fresh out of the Garden of Eden pristine.
I was recently at my grocery store and stopped in my tracks to admire the peaches. For those of you that know me well know how big a deal that is. The peaches were as big as my hand and glorious.
Just to the eye alone they were perfect but the texture, the taste (I found out later)…everything about them were begging me, inspiring me to make something out of them.
They were so good that we ate the first batch and I had to go to the store the next day to get more peaches to make the recipe.
HOW TO PICK A PEACH
When you’re looking for a peach you should:
- Look for a deep yellowish peach color with a reddish blush throughout.
- Give it a gentle squeeze and it should give just barely. Too much give means it’s too ripe and by the time you get home it will be mush. They will continue to ripen as they sit.
Start by slicing up your peaches and adding a little sugar to sweeten them up. You may need less depending how ripe they are.
The bottom of the pie is a pudding/flour mixture. Top with your peaches in a single layer.
The final layer is a cream cheese mixture or the “Cream” part of our pie. We top it with a cinnamon sugar mixture. This picture is with only half of the sugar. You’ll want to add all of it even though it might seem like a lot.
The hardest part is going to be letting this Peaches and Cream Pie cool. But you’ll be happy to know that when it’s finally cool, you’ll be able to cut beautiful slices like this.
I mean c’mon.
CAN I USE CANNED PEACHES?
Of course fresh peaches is going to be WAY better. If you must insist on using canned peaches, drain all of the liquid and arrange them in a single layer. And don’t tell me about it.
OTHER FRUIT RECIPES
OTHER PIE RECIPES
Peaches and Cream Pie
This Peaches and Cream Pie has a tender peach cake layer topped with a cream cheese cinnamon mixture. This Peaches and Cream Pie is no-fail dessert and a great way to use up those peaches.
Peaches:
- 1 1/2 lbs fresh peaches, pitted, peeled (if desired) and sliced 1/4 inch thick, (a 29 ounce can of canned peaches well drained can be substituted but don’t add the sugar below)
- 1/4 cup white sugar
Base Layer:
- 1 (3.4 ounce) cook and serve vanilla pudding mix, (not instant)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter, softened
- 1 egg
Cream Cheese Layer:
- 1 8 ounce package cream cheese, softened
- 1/2 cup white sugar
- 3 tablespoons milk
Cinnamon Sugar:
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
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Preheat oven to 350 degrees. Coat the bottom and sides of 10-inch deep-dish pie pan with cooking spray.
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In a bowl, toss together the peaches and 1/4 cup of sugar in a bowl.
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For the Base Layer: In a mixing bowl, mix together pudding mix, flour, baking powder and salt. Add in milk, butter and egg. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
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For the Cream Cheese Layer: In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons milk. Beat until creamy. Spoon mixture over peaches to within 1 inch of pan edge.
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For the Cinnamon Sugar: Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. It may seem like a lot but it is perfect when baked.
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Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill completely (at least 4 hours). Slice and serve whipped cream.
