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Peaches And Cream Pie

Peaches and Cream Pie recipe image
This Peaches and Cream Pie is a luscious dessert that combines the bright, sweet flavor of ripe peaches with a rich, creamy custard filling. The filling is made with eggs, sugar, and a hint of almond or vanilla extract, creating a smooth texture that complements the fruit perfectly. Baked until the filling is set and the peaches are tender, this pie offers a beautiful golden top and a satisfying slice every time. It&# 226;ÂÂs an elegant yet simple dessert perfect for summer gatherings, family dinners, or anytime you crave a classic homemade treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 280.0
Dietary: Gluten-free, Vegetarian
Description
This Peaches and Cream Pie is a luscious dessert that combines the bright, sweet flavor of ripe peaches with a rich, creamy custard filling. The filling is made with eggs, sugar, and a hint of almond or vanilla extract, creating a smooth texture that complements the fruit perfectly. Baked until the filling is set and the peaches are tender, this pie offers a beautiful golden top and a satisfying slice every time. It&# 226;ÂÂs an elegant yet simple dessert perfect for summer gatherings, family dinners, or anytime you crave a classic homemade treat.
Ingredients
  • 1 9-inch unbaked pie shell
  • 4 large ripe peaches, peeled, pitted, and halved
  • 1 cup heavy cream
  • 2 large eggs
  • 1/2 cup sugar, divided
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon almond extract or vanilla extract
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Arrange the peach halves, cut side up, in the unbaked pie shell.
  3. 3
    In a mixing bowl, whisk together the heavy cream, eggs, almond extract, and 1/4 cup of the sugar until well combined.
  4. 4
    Pour the cream mixture evenly over the peaches in the pie shell.
  5. 5
    Sprinkle the remaining 1/4 cup of sugar over the top of the peaches and cream.
  6. 6
    Dot the top of the pie with the pieces of unsalted butter.
  7. 7
    Bake for 60 minutes, or until the filling is set and the top is golden brown.
  8. 8
    Allow to cool completely before slicing to let the filling set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 280.0kcal
% Daily Value *
Total Fat 14.0g22%
Saturated Fat 8.5g43%
Cholesterol 110.0mg37%
Sodium 120.0mg5%
Total Carbohydrate 38.0g13%
Dietary Fiber 2.5g10%
Sugars 28.0g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use ripe but firm peaches so they hold their shape during baking. If peaches are very soft, consider slicing them instead of using halves.

You can substitute vanilla extract for almond extract if preferred, though almond adds a distinct flavor that pairs well with peaches.

This pie is best served chilled or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.

If the top browns too quickly, cover loosely with foil for the last 15 minutes of baking.

Keywords: peaches, cream, pie, custard, dessert, baking, fruit, almond, vanilla, eggs, sweet, summer, pie crust, homemade, classic, treat, dinner, party, recipe, easy
Read it online: https://www.chefs-mate.com/recipe/peaches-and-cream-pie/