Blue Ribbon Peaches and Dream Cream Pie
This AwardWinning Peaches and Cream Pie recipe is the summer dessert Flaky crust juicy peaches dreamy cream Get my easy peach pie recipe now ... Desserts & Sweets
Recipe Introduction
Ever had one of those days where only comfort food will do? I have! Honestly, nothing beats a slice of pie.
Have you ever tried making one from scratch? I'm gonna share my Award-Winning Peaches and Cream Pie recipe. It is truly a slice of summer.
This Ain't Your Average Peach Pie
This pie isn't just any peach pie, you know? It's inspired by classic American desserts. But, it has a little extra oomph.
A sweet, juicy, and delightful experience. The dream cream filling is what sets it apart.
A Slice of Americana
This recipe takes inspiration from classic American Peach Desserts , and diner-style pies. It elevates it with a touch of sophistication. It will be a star at any table, you'll see.
Time to Get Baking
This Peach Recipe is a medium-difficulty bake. Prep takes about 45 minutes. Baking takes about 50- 60 minutes. All in all, it is about 1 hour and 35 minutes before you take it out of the oven.
This pie serves 8 lucky people.
Sweet Benefits
Peaches are packed with vitamins! Plus, this pie is perfect for a summer gathering or a special occasion. It’s truly the Best Peach Pie Recipe .
What really makes it special is the homemade dream cream .
Blue Ribbon Peaches and Dream Cream Pie Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment for Your Award-Winning Peaches and Cream Pie
So, you wanna make the best Award-Winning Peaches and Cream Pie ever? Sorted! Let's get down to the nitty-gritty of what you'll need. Honestly, getting the right ingredients is half the battle.
Main Ingredients
Right then, here’s what you need for this incredible peach recipe .
For the Pie Dough:
- 1 ¼ cups (150g) all-purpose flour.
- ½ teaspoon (2g) salt.
- ½ cup (113g) cold unsalted butter. Cut into cubes, yeah?
- ¼ cup (60ml) cold vegetable shortening.
- ¼ - ½ cup (60-120ml) ice water.
For the Peach Filling:
- 6 medium ripe peaches. About 900g , peeled, pitted, and sliced.
- ¼ cup (50g) granulated sugar.
- 2 tablespoons (16g) all-purpose flour.
- 1 tablespoon (15ml) lemon juice.
- ½ teaspoon (2g) ground cinnamon.
- ¼ teaspoon (1g) ground nutmeg.
- 2 tablespoons (30g) unsalted butter. Cut into small pieces.
For that Dream Cream Filling:
- 1 cup (240ml) heavy cream.
- ¼ cup (50g) granulated sugar.
- 1 teaspoon (5ml) vanilla extract.
- Pinch of salt.
Oh my gosh, those peaches and cream are going to be amazing!
Quality Indicators
Listen, you want ripe but firm peaches . None of that mushy nonsense. They should smell amazing, like a proper summer day! The butter needs to be cold , like straight-from-the-fridge cold for a perfect pie crust!
Seasoning Notes
Let's talk spices, shall we? Cinnamon and nutmeg are your best friends here. They give that warm, cozy vibe. If you're feeling a bit adventurous, a tiny pinch of ground ginger won't go amiss.
Can't find cinnamon? Try allspice. Just use half the amount, alright? These are essential sweet pies
Equipment Needed
Right, kit time! Nothing too fancy, don't worry.
- 9-inch pie plate.
- Rolling pin.
- Measuring cups and spoons.
- Mixing bowls.
If you're a whiz, you could use a food processor for the dough. If you're missing a rolling pin, a clean wine bottle will do in a pinch.
It's all about making do, isn't it? Are you ready to start baking the classic peach and cream pie ? It's going to be the best peach pie recipe you'll ever try! These summer dessert recipes is a win win.
Right then, let's talk pie. Specifically, Award-Winning Peaches and Cream Pie . This isn't just any peach recipe ; it's a proper showstopper.
Think classic comfort food with a bit of a glow-up. We're aiming for a blue ribbon, yeah?
Let's Get Prepped, Shall We?
First things first, mise en place , my friends. It’s a fancy term for getting your stuff together. Honestly, chop those peaches , measure your flour, and get the butter properly cold.
Trust me, it saves a right kerfuffle later. Got everything ready? Good on ya!
Pie Perfection: Step-by-Step
- Make the dough: Cut cold butter and shortening into flour. Add ice water until it just comes together. Chill for 30 minutes .
- Mix the peach filling : Gently toss peach slices with sugar, flour, spices, and lemon juice. This brings out their natural sweetness.
- Roll out the dough: Place it in your pie plate and crimp the edges. Make it pretty!
- Fill 'er up: Add the peach mixture and dot with butter.
- Bake: Bake at 375° F ( 190° C) for 50- 60 minutes , until golden and bubbly.
- Whip it good: Make the dream cream by whipping heavy cream with sugar, vanilla, and salt until soft peaks form.
- Top it off: Spread or pipe the whipped cream over the cooled pie.
Top Tips from Your Mate
Want to elevate your classic peaches and cream pie game? Here's a pro tip: Par-bake your crust for about 15 minutes before adding the filling.
This avoids a soggy bottom. Nobody wants a soggy bottom, right?
Another top tip, Don't overmix the dough! Doing so develops the gluten and makes for a tough pie crust. Use very cold ingredients when making it.
It's key for a flaky crust. Honestly, your nan's probably told you that, but it's worth repeating. If you want to get ahead, make the dough a day in advance.
This pie is a winner for anyone who loves peach desserts . Get in the kitchen and give it a whirl.
You won't regret it! You are sure to get some complements on this homemade peach pie recipe
Recipe Notes That'll Make Your Pie Sing
Right, so you’re about to whip up this Award-Winning Peaches and Cream Pie , eh? Fantastic! Before you get your pinny on, let's chat about some bits and bobs that can elevate this classic peach and cream pie to legendary status.
I've learnt a few things over the years, trust me!
Serving Suggestions That'll Make 'Em Say "Ooh La La!"
Let's talk presentation, darling. First impressions matter. For plating, think simple elegance. A slice of this sweet pie looks gorgeous on its own.
But, adding a dollop of vanilla ice cream? Oh my gosh, heavenly!
A sprig of fresh mint adds a pop of colour. You know? For drinks, try a chilled glass of sweet Moscato or even some homemade lemonade.
It really complements the peaches and cream flavour.
Storage Tips: Keepin' it Fresh
Honestly, if you have leftovers (highly unlikely!), keeping them properly stored is key. Pop any remaining peaches and cream pie in the fridge, covered, for up to 3 days. Easy peasy!
I wouldn’t recommend freezing this peach recipe , just because the cream filling can get a bit, well, weird when defrosted.
But, if you must, wrap individual slices tightly. To reheat, just let it come to room temperature or give it a quick zap in the microwave.
Don't burn it!
Variations: Get Your Bake On!
Fancy a little twist? You got it! For a dairy-free version, use a plant-based butter and coconut cream. It works a treat.
Or, if you're feeling fruity, add a handful of fresh raspberries to the peach desserts filling. It's a game-changer!
Nutrition Basics: Treat Yourself (Sensibly!)
Okay, so this homemade peach pie recipe is a treat, not a health food. Each slice is roughly 450-550 calories.
It's got some protein and carbs, but mainly, it's about enjoying that lovely flavour. Remember everything in moderation!
So there you have it. All the little nuggets of wisdom to make this easy peach pie recipe truly special.
You've got this! Get baking and enjoy your delicious creation. Let the flavours of the best peach pie recipe whisk you away to sunnier days.
Frequently Asked Questions
My pie crust always turns out tough. What am I doing wrong?
A tough pie crust is usually a sign of overworking the dough. Remember, we're aiming for flaky, not chewy! Avoid overmixing the flour and wet ingredients, and be sure to keep your butter and shortening as cold as possible. Think of it like making shortbread – gentle is key!
Can I use frozen peaches for this Award-Winning Peaches and Cream Pie recipe?
While fresh, ripe peaches are ideal, you can absolutely use frozen peaches if that's what you have on hand. Just be sure to thaw them completely and drain off any excess liquid before adding them to the filling. You might also need to slightly increase the amount of flour in the filling to compensate for the extra moisture – a tablespoon should do the trick.
How can I prevent my pie crust from getting soggy on the bottom?
Nobody wants a soggy bottom, Mary Berry would be devastated! Par-baking, or blind baking, the crust is your best bet for a crisp base. Line the unbaked crust with parchment paper and fill it with pie weights (or dried beans) before baking for about 15 minutes. This helps the crust set before you add the filling.
How long does this Peaches and Cream Pie last, and how should I store it?
This pie is best enjoyed fresh, but it will keep in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or store it in an airtight container. The crust might soften slightly over time, but it will still taste delicious, guv'nor!
Can I make the pie crust ahead of time?
Absolutely! Making the pie dough ahead of time is a great way to break up the baking process. You can store the dough disc, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days. Or, for longer storage, freeze it for up to a month. Just be sure to thaw it in the refrigerator overnight before rolling it out, you wouldn't want to ruin the bake!
I'm watching my waistline - are there any healthier swaps I can make in this Award-Winning Peaches and Cream Pie?
You can definitely lighten things up a bit! Consider using less sugar in both the peach filling and the cream topping. You could also substitute part of the heavy cream with Greek yogurt in the filling for added protein and tang. For the pastry, use whole wheat flour to create a healthier recipe.
