As the summer sun shines brightly, there’s nothing quite as heavenly as the sweet aroma of freshly baked Peaches and Cream Pie wafting through the house. I can still picture that afternoon when I decided to turn a garden bounty of ripe peaches into a delightful dessert. The moment I sliced into those juicy fruits, their vibrant color and natural sweetness inspired something magical; a light, creamy filling of almond-flavored mascarpone nestled within a buttery pie crust. This Peaches and Cream Pie combines texture and flavor in the most refreshing way possible–the perfect antidote to fast-food fatigue.
Whether you’re hosting friends for a summer barbecue or simply indulging in a sweet treat after dinner, this pie is sure to impress. It’s surprisingly easy to make, yet looks and tastes like a labor of love. In just a few steps, you can create a spectacular dessert that bursts with flavor and elegance, leaving everyone clamoring for a second slice. So let’s gather those peaches and make some magic in the kitchen!
Why is Peaches and Cream Pie a Must-Try?
Irresistible flavor: The combination of almond-flavored mascarpone and juicy peaches creates a dessert that sings of summer with every bite.
Simplicity: This recipe is approachable, making it perfect for both seasoned chefs and beginner bakers alike.
Showstopper appeal: With its vibrant colors and creamy layers, it’s a stunning centerpiece for any gathering.
Versatile options: Substitute ingredients as needed, like using vanilla extract or even a gluten-free crust, to tailor it to your taste.
Make-ahead magic: Prepare components in advance for a stress-free assembly day, making it ideal for busy hosts.
Crowd-pleaser: Whether you’re serving friends or family, this pie is sure to delight and impress everyone around the table.
Peaches and Cream Pie Ingredients
For the Crust
- All-Purpose Flour (1.5 cups) – Provides structure to the crust; substitute with gluten-free flour for a gluten-free option.
- Granulated Sugar (2 rounded tablespoons) – Adds sweetness; can be reduced if desired.
- Kosher Salt (1/4 rounded teaspoon) – Enhances flavor, making the crust more delicious.
- Unsalted Butter (5 oz, cold & cubed) – Ensures richness and flakiness; avoid using margarine for best results.
- Cold Water (3 tablespoons) – Binds the dough together; use ice water for the best texture.
For the Filling
- Mascarpone Cheese (8 oz, room temperature) – Adds creaminess to the filling; cream cheese can be used as a substitute, but the flavor will differ.
- Heavy Whipping Cream (1 cup, cold) – Creates lightness and volume in the whipped cream; make sure it’s really cold for maximum fluffiness.
- Granulated Sugar (1/3 cup) – Sweetens the filling; adjust to your taste to complement the peaches.
- Almond Extract (1/2 teaspoon) – Infuses the filling with an almond flavor; vanilla extract is a suitable alternative if desired.
For the Peaches
- Fresh Peaches (3 lbs) – The star of the show; choose ripe but firm ones for the best flavor, or substitute with nectarines.
- Granulated Sugar (1/4 cup) – Sweetening for the macerated peaches; feel free to add more if they’re not sweet enough.
- Lemon Juice (1 tablespoon) – Adds brightness and acidity, balancing the sweetness of the peaches.
- Kosher Salt (a pinch) – Enhances all the flavors in the filling, bringing everything together.
This Peaches and Cream Pie is irresistibly delightful, showcasing the freshest flavors of summer and inviting you to indulge in its creamy sweetness!
How to Make Peaches and Cream Pie
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Prepare Peaches: Start by peeling and slicing the fresh peaches. Toss them with granulated sugar, a pinch of salt, lemon juice, and almond extract. Chill in the refrigerator for about 30 minutes to let those flavors meld together beautifully.
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Make the Dough: In a mixing bowl, combine all-purpose flour, sugar, and kosher salt. Using a pastry cutter or food processor, blend in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add in cold water, mixing until a dough forms. Shape it into a disk and refrigerate for at least 1 hour.
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Bake the Crust: Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface, then gently place it into a deep-dish pie plate. Freeze for 10-15 minutes, then line with parchment paper and fill with pie weights. Bake for 20 minutes, remove the weights, and continue baking for an additional 10-13 minutes until golden brown. Allow to cool completely.
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Prepare Cream Filling: In a mixing bowl, beat the heavy whipping cream with half of the granulated sugar and almond extract until stiff peaks form. In another bowl, mix the mascarpone cheese with the remaining sugar, then fold in the whipped cream gently until smooth. Refrigerate this mixture while the crust cools.
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Assemble Pie: Spread half of the mascarpone cream filling over the cooled crust, then layer with a third of the chilled peaches. Add the remaining cream filling and top with the rest of the peaches. Chill the assembled pie in the refrigerator for at least 2 hours before serving to allow the flavors to mingle.
Optional: Drizzle with reserved peach juice for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Expert Tips for Peaches and Cream Pie
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Select Ripe Peaches: Choose peaches that are firm yet slightly soft to the touch—this ensures optimal sweetness and flavor in your Peaches and Cream Pie.
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Avoid Soggy Crust: Assemble the pie just before serving. This prevents the crust from becoming too soggy from the juicy filling.
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Perfect Cream Texture: Make sure your heavy whipping cream is very cold before whipping; this will help achieve the best fluffy texture when combining with the mascarpone.
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Chill Thoroughly: Allow the pie to chill for at least two hours after assembly. This step is vital for the flavors to meld beautifully and the filling to firm up.
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Taste Test: Adjust the sugar in the macerated peaches based on their ripeness. If they are overly sweet, you might want to decrease the added sugar for a balanced flavor.
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Substitution Tips: If you prefer a different flavor, vanilla extract can replace the almond extract in the filling, creating a lovely variation in your Peaches and Cream Pie.
Make Ahead Options
These delightful Peaches and Cream Pie are perfect for meal prep enthusiasts! You can prep the crust and macerated peaches up to 24 hours in advance. For the crust, follow all the steps until it’s baked and cooled, then cover it tightly and store at room temperature. The peaches can be sliced and mixed with sugar, lemon juice, and almond extract, then refrigerated in an airtight container. When you’re ready to serve, whip the cream and mascarpone filling just before assembly to maintain its lightness. Simply layer the cream and peaches into the prepared crust, and you’ll have a stunning dessert ready to impress your guests with minimal effort!
Peaches and Cream Pie Variations
Customize your Peaches and Cream Pie to suit your taste preferences or dietary needs, and enjoy a unique twist on this classic dessert!
- Gluten-Free Crust: Swap all-purpose flour for a 1:1 gluten-free flour blend to adapt for gluten sensitivities.
- Alternative Cream Cheese: Replace mascarpone with cream cheese for a tangier flavor; simply add a touch of extra sugar to balance it out.
- Fresh Berries Boost: Mix in some fresh raspberries or blueberries along with the peaches for a vibrant burst of color and tang. These berries will add a whimsical twist that elevates the pie.
- Coconut Whipped Cream: For a dairy-free option, use coconut cream instead of heavy whipping cream for a tropical flair that complements peaches beautifully.
- Cinnamon Spice: Add a pinch of cinnamon or nutmeg to the cream filling for a warm, comforting flavor that echoes cozy autumn vibes, perfect anytime of the year.
- Lemon Zest Zing: Enhance the peach flavor by folding in freshly grated lemon zest into the cream filling, providing an extra layer of brightness that perfectly complements the sweetness.
- Almond Flavor Swap: If almond isn’t your favorite, replace the almond extract with vanilla or hazelnut extract for a completely different aromatic experience.
- Caramel Drizzle: Top the finished pie with a generous drizzle of caramel sauce just before serving for an indulgent touch that adds depth to each slice.
Feel free to experiment and find the perfect combination that speaks to your taste buds!
What to Serve with Peaches and Cream Pie?
As you prepare to delight your guests with creamy sweetness, consider these delicious pairings for a well-rounded summer meal.
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Fresh Mint Leaves:
The vibrant, aromatic notes of mint add a refreshing touch, brightening each slice of pie. A simple garnish can elevate your presentation to new heights. -
Grilled Peaches:
Intensifying the peach flavor, these caramelized bites pair beautifully with the creamy filling, creating a warm, sweet contrast that everyone will love. -
Honey Drizzle:
A touch of honey over the pie provides a luscious sweetness, enhancing the natural flavors of fresh peaches and adding a lovely sheen. -
Vanilla Ice Cream:
Serve this classic summer dessert alongside a scoop of vanilla ice cream for a delightful, creamy harmony that takes the indulgence up a notch. -
Lemonade Sparkler:
A refreshing sparkling lemonade plays off the peach’s sweetness, providing a bubbly, zesty contrast that’s perfect for hot days. -
Coconut Whipped Cream:
For a dairy-free twist, try coconut whipped cream. Its lightness and subtle flavor complement the pie’s richness wonderfully. -
Peach Sangria:
A chilled peach sangria, with its fruity charm and zingy notes, makes for an excellent drink pairing, setting a festive mood around the table. -
Shortbread Cookies:
Buttery, crumbly shortbread cookies can serve as a delightful accompaniment, adding a crunchy texture that balances the creaminess of the pie.
Every bite of your Peaches and Cream Pie can be a layered experience when paired thoughtfully, ensuring your summer gatherings are filled with joy and deliciousness.
How to Store and Freeze Peaches and Cream Pie
Fridge: Store leftovers in an airtight container for up to 2 days. Keep the pie chilled to maintain its creamy texture and prevent sogginess.
Freezer: If you want to prepare it ahead of time, freeze the assembled pie unbaked for up to 1 month. Wrap tightly in plastic wrap and foil to protect against freezer burn.
Reheating: Thaw overnight in the fridge before baking to reheat at 350°F (175°C) for 15-20 minutes, until warmed through, if you’ve frozen an unbaked pie.
Assembling: For the best results, assemble your Peaches and Cream Pie on the day you plan to serve it to enjoy the optimal texture and taste.
Peaches and Cream Pie with Mascarpone Recipe FAQs
What kind of peaches should I use for the pie?
Absolutely! Opt for ripe but firm peaches to ensure the best flavor and texture in your Peaches and Cream Pie. If the peaches are too soft, they may turn mushy during the maceration process, which can affect the overall dish. Look for peaches that yield slightly when gently squeezed—this signals they’re ripe and juicy.
How should I store leftovers?
For storage, keep any leftover pie in an airtight container in the refrigerator. It should stay fresh for up to 2 days. Make sure to keep it chilled to maintain the delicious creamy texture and prevent the crust from becoming too soggy.
Can I freeze the pie?
Absolutely! If you want to prepare your Peaches and Cream Pie in advance, you can freeze it unbaked for up to 1 month. Ensure it’s wrapped tightly in plastic wrap and then in foil to prevent freezer burn. To bake, simply thaw overnight in the fridge and then follow the baking instructions as usual.
What if my cream isn’t thickening?
Very! If your whipped cream isn’t reaching stiff peaks, ensure that your heavy whipping cream is cold—this is crucial for creating the right texture. If you’ve already whipped it too much, you can add another cold cup of heavy cream to the mixture and gently fold it in to regain that fluffiness.
Are there any dietary considerations for this pie?
Of course! If you’re accommodating dietary preferences, you can substitute the all-purpose flour with gluten-free flour for a gluten-free crust. Additionally, for those with dairy allergies, using coconut cream instead of mascarpone and heavy cream can provide a delicious non-dairy alternative, although the flavor may be slightly different.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, it’s best to assemble the Peaches and Cream Pie just before serving. If you must prepare it in advance, consider pre-baking the crust (blind baking) for a few extra minutes to create a sturdier base. Also, ensure the filling is well-chilled and not overly watery from the peaches before assembling.
Peaches and Cream Pie with Mascarpone - Sweet Summer Bliss
Ingredients
Equipment
Method
- Start by peeling and slicing the fresh peaches. Toss them with granulated sugar, a pinch of salt, lemon juice, and almond extract. Chill in the refrigerator for about 30 minutes.
- In a mixing bowl, combine all-purpose flour, sugar, and kosher salt. Blend in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add in cold water until a dough forms. Shape into a disk and refrigerate for at least 1 hour.
- Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface and place into a deep-dish pie plate. Freeze for 10-15 minutes, then line with parchment paper and fill with pie weights. Bake for 20 minutes, remove the weights, and bake for an additional 10-13 minutes until golden brown. Allow to cool completely.
- In a mixing bowl, beat the heavy whipping cream with half of the granulated sugar and almond extract until stiff peaks form. In another bowl, mix the mascarpone cheese with the remaining sugar, then gently fold in the whipped cream until smooth. Refrigerate this mixture while the crust cools.
- Spread half of the mascarpone cream filling over the cooled crust, layer with a third of the chilled peaches, add the remaining cream filling, and top with the rest of the peaches. Chill the assembled pie for at least 2 hours before serving.