Peaches and Cream Pie Recipe

I absolutely love this Peaches and Cream Pie Recipe because it perfectly captures the essence of summer in every bite. The combination of fresh, juicy peaches with a rich mascarpone whipped cream filling nestled inside a buttery, flaky crust is just unbeatable. Whether you’re making it for a family gathering or a casual weekend treat, it’s one of those desserts that feels both special and incredibly comforting.

What really makes this Peaches and Cream Pie Recipe stand out is how the sweetness of the peaches melds with the creamy filling, creating a luscious balance that’s not too heavy, but oh-so-satisfying. I discovered this trick of macerating the peaches with a hint of almond and lemon juice, which brings a bright, fresh flavor that’ll have everyone asking for seconds. Trust me, once you try making this, it’ll become a staple in your dessert rotation.

this …

Ingredients You’ll Need

These ingredients come together to create layers of flavor and texture. Make sure to pick ripe, fragrant peaches—they really make all the difference here. Also, using cold butter for the crust keeps it flaky, while the mascarpone cheese creates that rich creaminess you’ll adore.

• Pie dough: Homemade is best for flaky texture, but store-bought works in a pinch.
• All-purpose flour: For the crust; sifting helps keep it light.
• Granulated sugar: Sweetens both the crust and filling perfectly.
• Kosher salt: Enhances flavor without overpowering sweetness.
• Unsalted butter: Cold and cubed; keeps the crust tender and flaky.
• Cold water: Helps bring the pie dough together without melting the butter.
• Mascarpone cheese: Adds creamy richness to the filling.
• Heavy whipping cream: Whipped to soft peaks for a light, fluffy texture.
• Pure almond extract: Gives the peaches and cream a lovely nutty aroma.
• Pure vanilla extract: Balances flavors in the filling with its warmth.
• Fresh peaches or nectarines: The star ingredient—choose the ripest ones you can find.
• Fresh squeezed lemon juice: Adds a bright contrast to the sweet peaches.

Variations

One of the things I love about the Peaches and Cream Pie Recipe is how easy it is to tweak based on what you have or your personal taste. Feel free to get creative—this pie invites experimentation!

• Use nectarines: I sometimes swap in nectarines for a slightly tart note, which pairs beautifully with the mascarpone.
• Gluten-free crust: Swap the all-purpose flour for your favorite gluten-free blend to make it allergy-friendly.
• Brown sugar substitute: For a deeper flavor in the macerated peaches, try brown sugar instead of granulated.
• Fresh herbs: Adding a little chopped fresh basil or mint to the peaches adds a surprising fresh twist.

How to Make Peaches and Cream Pie Recipe

Step 1: Macerate Your Peaches for Maximum Flavor

Start by peeling and slicing your peaches into thin wedges or bite-sized cubes—dicing makes every forkful easier to enjoy, I’ve learned the hard way! Toss them gently with sugar, kosher salt, lemon juice, and almond extract. This mixture not only sweetens the peaches but also draws out their natural juices. Cover and chill in the fridge while you prepare the dough—you’ll notice how much more flavorful and juicy they get after resting.

Step 2: Whip Up That Flaky Pie Dough

Whisk together flour, sugar, and salt, then pulse cubed cold butter into the mix in your food processor until the butter pieces are roughly pea-sized. This variation in size is key—it creates layers of flakiness in the crust. Drizzle cold water gradually as you pulse the dough until it starts to come together but isn’t wet or sticky. Turn it out, shape into a disk, wrap it tightly, and let it chill for an hour. Patience here pays off—it’s the secret to a crust that bakes beautifully.

Step 3: Prepare and Blind Bake the Crust

Roll your chilled dough about 2 inches wider than your pie dish, dusting plenty of flour to keep it from sticking. Carefully transfer it into your dish and press gently to fit, letting some overhang. Trim if needed but keep enough to fold under and flute the edges—this gives it that classic homemade look. Chill the crust in the freezer for 10-15 minutes; this cold step helps prevent shrinking during baking.

When you’re ready, preheat the oven to 425°F. Prick the bottom and sides of the crust with a fork to let steam escape, line it with parchment, and fill with pie weights or dried beans. Bake for 20 minutes, then remove weights and bake another 10 to 13 minutes until golden. Let the crust cool completely—this helps keep it crisp once the creamy filling goes in.

Step 4: Whip the Mascarpone Cream Filling

In your stand mixer, whip the cold heavy cream with half the sugar and the almond and vanilla extracts until stiff peaks form. Separately, whisk the room temperature mascarpone cheese with the remaining sugar until smooth—this keeps any lumps out for a silky filling. Gently fold the mascarpone into the whipped cream on low speed or by hand with a spatula to keep it light and fluffy. Chill the filling until you’re ready for assembly.

Step 5: Assemble Your Peaches and Cream Pie Recipe

Spoon half the mascarpone cream into the cooled pie shell, smoothing it out. Layer a third of the macerated peaches over the cream using a slotted spoon to drain some juice—this keeps the crust from getting soggy. Add the remaining cream and finish with the rest of the peaches on top. Drizzle some of the reserved peach juices over the pie for extra shine and flavor. Refrigerate until serving to let the flavors meld and set beautifully.

How to Serve Peaches and Cream Pie Recipe

Garnishes

I love topping the pie with a few extra peach slices or a sprinkle of finely chopped toasted almonds for crunch. A small drizzle of honey or a few fresh mint leaves adds a gorgeous pop of color and an enhanced fresh flavor that pairs wonderfully with the creamy filling.

Side Dishes

This Peaches and Cream Pie Recipe pairs beautifully with a light cup of Earl Grey tea or a glass of chilled Moscato. If you’re serving a full meal, a fresh green salad or a simple cheese platter are great companions to keep the meal balanced and refreshing.

Creative Ways to Present

For special occasions, I’ve served this pie in mini tart shells for individual servings—super cute and convenient for parties. Another favorite is layering the filling and peaches in clear glass trifle bowls to show off those gorgeous colors and textures. It also makes a stunning centerpiece for your summer dessert table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pie covered tightly in the refrigerator for up to 3 days. I usually place it under a large bowl or wrap loosely with plastic wrap to avoid drying out the mascarpone cream. The crust stays surprisingly crisp if the pie is properly chilled and covered.

Freezing

I don’t recommend freezing the fully assembled pie because the peaches release a lot of juice when thawed, which can make the crust soggy. However, you can freeze the baked crust alone, wrapped tightly in plastic wrap and foil, for up to 2 months—just thaw it before assembling the pie.

Reheating

This pie is best served chilled, so reheating isn’t necessary. If you want to warm the crust for a different dessert, you can reheat a leftover crust at 350°F for about 5-7 minutes to regain crispness before adding fresh filling.

FAQs

Final Thoughts

This Peaches and Cream Pie Recipe has become a favorite in my kitchen because it’s both spectacular and surprisingly simple to make. I love the way it showcases seasonal peaches in a dessert that’s creamy, light, and fresh all at once. If you want to impress friends or treat yourself, give this one a try—you’ll love how effortlessly it steals the show.

Print