Peach Cream Pie Recipe
Buttery shortcrust pastry cradles juicy, fragrant peaches nestled in velvety vanilla cream for a perfect balance of sweet fruit and rich, smooth custard.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">5-6 ripe peaches (about 750g), peeled and sliced</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the cream layer:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">3 large egg yolks</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">1 tbsp turbinado sugar (for sprinkling)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry by combining the flour, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets will create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. Be careful not to overwork the dough or add too much water, as this will make your crust tough rather than flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the chilled dough to about 3mm thickness, forming a circle approximately 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim the excess, leaving about 2cm overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and paper and bake for another 5-7 minutes until the bottom is just beginning to color. This pre-baking prevents the dreaded "soggy bottom" that can result from wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust is cooling, prepare the cream filling. In a medium saucepan, heat the heavy cream until it just begins to simmer (small bubbles appear around the edge). In a bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and salt until smooth and pale.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Very slowly pour about half of the hot cream into the egg mixture, whisking constantly (this is called tempering and prevents the eggs from scrambling). Then pour this mixture back into the saucepan with the remaining cream, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens significantly and coats the back of a spoon (about 5-7 minutes). It should be pudding-like in consistency. If you notice any lumps, strain through a fine-mesh sieve.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the cream to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate until cooled completely, about 1-2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the peach filling, toss the sliced peaches with sugar, lemon juice, and vanilla in a bowl. Let sit for 15-20 minutes to draw out some juice and intensify the flavor. If your peaches are very juicy, you might want to drain off some of the liquid to prevent a soggy pie.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to assemble, spread the cooled cream mixture evenly over the bottom of the pre-baked pastry shell. Arrange the peach slices in concentric circles or a decorative pattern on top of the cream, slightly overlapping them.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>In a small saucepan, heat the apricot jam with water until melted and smooth. Using a pastry brush, gently brush this glaze over the peaches to give them a beautiful shine and help preserve their color.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Sprinkle the turbinado sugar over the top for a delicate crunch and return the pie to the oven for 25-30 minutes, or until the peaches are tender and the crust is golden brown. If the crust edges begin to darken too quickly, cover them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the pie to cool completely on a wire rack before slicing—at least 3 hours or even overnight in the refrigerator. This crucial resting time allows the cream to set properly so your slices will hold their shape when served.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve chilled or at room temperature. The pie is at its best on the day it's made, but can be refrigerated for up to 2 days. Let it sit at room temperature for about 20 minutes before serving for the best flavor and texture.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to preventing a soggy bottom on a fruit pie?
The key is blind baking your crust first—line with parchment and weights, then bake for 15 minutes before removing them to bake 5-7 minutes more. This creates a barrier against wet fillings. Additionally, drain very juicy peaches before adding them to the pie, and ensure your cream layer is properly set.
Can I use canned or frozen peaches instead of fresh ones?
Yes, though fresh peaches provide the best flavour. If using canned, drain thoroughly and reduce added sugar as they're already sweetened. For frozen peaches, thaw completely and drain excess moisture before using. Fresh peaches during peak season (summer) will yield the most fragrant and delicious results.
Why does my custard filling sometimes curdle and how can I prevent this?
Custard curdles when eggs cook too quickly. Prevent this by tempering gradually—slowly whisk hot cream into egg mixture before returning to heat. Use medium-low heat and stir constantly with a wooden spoon. If lumps form, simply strain through a fine-mesh sieve for perfectly smooth custard.
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