Peaches and Cream Pie Classic

If you want a dessert that brings together luscious fruit and the most tender creamy filling, this Peaches and Cream Pie always fits the bill. I turn to this recipe whenever I crave something comforting yet impressive—my family has argued over the last piece more than once. The cozy vanilla base layered with silky cream cheese and sweet juicy peaches makes each forkful taste like a sunny day.

The first time I made this pie was for a summer potluck and every guest came back for seconds. Now it is a family tradition for birthdays and lazy Sunday afternoons.

Ingredients

• All-purpose flour: essential for a tender base choose a brand with consistent texture
• Baking powder: gives a light lift and keeps the crust from being too dense check expiration for strength
• Instant vanilla pudding mix: brings both sweetness and structure look for fresh unopened packaging
• Unsalted butter: adds richness buy a good quality butter for flavor
• Egg: vital for binding and richness always use large eggs for best results
• Cream cheese: creates the signature creamy layer use full-fat for best texture and make sure it is softened
• Granulated sugar: sweetens both filling and topping organic sugar can give a tiny flavor edge
• Vanilla extract: enhances warmth and ties all the flavors together pure extract is best for depth
• Canned sliced peaches: the heart of the topping pat dry so the cream layer stays firm fresh ripe peaches can also be used when in season
• Sugar mixed with ground cinnamon: highlights the fruit and gives a sweet finish use Saigon cinnamon for a punchy aroma

Step-by-Step Instructions

Preheat and Prepare:

Get the oven heating at 350 degrees Fahrenheit or 175 degrees Celsius and lightly grease a 9 inch pie dish so nothing sticks

Make the Crust:

Blend flour baking powder and pudding mix together then add in the softened butter and egg Make sure to mix until it becomes a thick dough then gently press the dough evenly across the bottom and just up the sides of your pie dish Take your time to make sure every spot is covered

Prepare the Cream Filling:

Beat cream cheese in a clean bowl until it is silky smooth Add in sugar egg and vanilla and continue beating until there are absolutely no lumps Pour this cream mixture over your crust and spread so it covers everything evenly

Add the Peaches:

Dry off the peach slices and gently lay them in a circular spiral or any pattern you love right on top of the cream layer Sprinkle the cinnamon sugar mix evenly over every slice letting the aroma fill your kitchen

Bake:

Place the pie in your oven for 30 to 35 minutes Watch for the center to look just barely set with a little jiggle It is better to underbake than go too far The edges should turn lightly golden Let the pie cool completely on a rack then chill in the refrigerator for at least one hour before you try to slice it

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I adore how the pudding mix makes the crust extra soft and vanilla scented My favorite memories are serving this pie for breakfast with coffee and watching everyone smile before noon

Storage Tips

For the freshest leftovers cover the pie tightly and keep it in the refrigerator It will stay delicious for up to four days The cream filling firms up even more by day two so it is easier to cut perfect slices

Ingredient Substitutions

Fresh peaches bring the brightest flavor if you can find them in season but canned or even frozen work beautifully Almond extract can substitute for some of the vanilla for a whole new aroma If you do not have instant pudding mix try a homemade vanilla custard base in a pinch

Serving Suggestions

A dollop of lightly whipped cream takes each slice over the top For a special dessert drizzle with caramel or scatter extra cinnamon on top This pie also makes a simple breakfast treat—no judgment here

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Cultural and Historical Context

Pies with creamy fillings and fruit are old classics in both American and European kitchens This particular peaches and cream combination would have been a cherished summer treat when peaches were at their best It is a comforting dish that fits into the long tradition of gathering family around sweet bakes

Recipe FAQs

→ Can I use fresh peaches instead of canned?

Yes, fresh peaches work beautifully. Peel and slice them before arranging over the cream layer for the best texture.

→ How do I know when the dessert is done baking?

The center should look slightly jiggly but not liquid. The edges will turn golden—avoid overbaking for the creamiest result.

→ Why should I refrigerate before slicing?

Chilling allows the creamy filling to firm up, making it easier to cut clean slices and intensifying the flavors.

→ Can I add extra flavor to the filling?

A splash of almond extract added to the cream cheese filling adds a subtle nutty depth that pairs well with peaches.

→ What size pan should I use?

A 9-inch pie dish works best, ensuring the crust and filling bake evenly and present nicely when served.

→ How should leftovers be stored?

Keep any leftover pie covered and refrigerated; it will stay fresh and flavorful for up to three days.