Peaches and Cream Pie Recipe

There’s something downright magical about a Peaches and Cream Pie Recipe that just screams summer comfort and nostalgia. I absolutely love this pie because it balances the juicy sweetness of fresh peaches with the velvety smoothness of mascarpone whipped cream—every bite feels like a little celebration in your mouth. Whether you’re looking for a show-stopping dessert for a backyard gathering or a sweet treat to enjoy with your afternoon coffee, this pie never disappoints.

When I first tried this recipe, I quickly discovered how approachable it is, despite feeling fancy. You don’t have to be a pastry pro to pull it off, and it’s surprisingly forgiving. Plus, the best part? You can make the components ahead of time, so on the day you want to serve it, it’s just about assembling and impressing your guests (and yourself!). This Peaches and Cream Pie Recipe is a keeper, and I’m excited to share all my tips so you’ll nail it too.

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Ingredients You’ll Need

The magic of this Peaches and Cream Pie Recipe really comes down to the balance of fresh, quality ingredients. Each component—from the buttery crust to the lush mascarpone filling and perfectly macerated peaches—works together to create that dreamy, melt-in-your-mouth experience.

• All-purpose flour: Essential for the perfect flaky pie crust; make sure it’s fresh for best results.
• Granulated sugar: Used to sweeten both the crust and fruit, tailoring the sweetness to your peaches is key.
• Kosher salt: A little salt brings out the flavors beautifully, so don’t skip it in the crust and peach mixture.
• Unsalted butter: Cold and cubed, it’s what makes the crust so flaky and rich.
• Cold water: Helps bring the dough together without melting the butter too soon.
• Mascarpone cheese: The star of the cream filling, giving a subtle tang and luxurious texture.
• Heavy whipping cream: You want this cold for whipping stable peaks in your mascarpone cream.
• Pure almond and vanilla extracts: They add delightful floral and warm notes to brighten the filling and peaches.
• Fresh peaches or nectarines: Use ripe, juicy fruit for the best flavor; I like peeling them for a tidy presentation but it’s optional.
• Fresh lemon juice: Balances the sweetness with just a bit of acidity.

Variations

One of the things I love about the Peaches and Cream Pie Recipe is how adaptable it is. Play around with the flavors or tweak the components based on what you have on hand or your personal preferences. Trust me, it responds well to a little creativity.

• Fresh berries addition: I once mixed blueberries with the peaches for an extra pop of tartness and color, and it was a total hit with my guests.
• Gluten-free crust: For a gluten-free version, try a store-bought gluten-free pie dough or make your own using almond flour—it works surprisingly well.
• Dairy-free substitute: If you’re avoiding dairy, coconut cream whipped with a little maple syrup makes a delicious stand-in for the mascarpone cream.
• Spiced twist: Add a pinch of cinnamon or nutmeg to the peaches before macerating for a warm, cozy flavor.

How to Make Peaches and Cream Pie Recipe

Step 1: Macerate Those Peaches

Start by peeling and slicing your fresh peaches into thin wedges or bite-size cubes—dicing makes the pie easier to eat, which is what I prefer. Toss them gently with sugar, lemon juice, almond extract, and a pinch of salt. This combo unlocks the peaches’ natural juices and infuses them with a subtle almond aroma. Cover the bowl and pop it in the fridge to chill while you work on the crust. I always find the peaches taste even better after an hour of chilling!

Step 2: Make the Flaky Pie Dough

Whisk together flour, sugar, and salt, then transfer to your food processor. Add cold, cubed butter and pulse until the mixture looks like coarse peas; a few larger chunks are okay—they help create a flakier crust. With the machine running, drizzle in cold water just until the dough starts to come together. Don’t overwork it! Turn out your dough and press it into a disk, then wrap it tightly and refrigerate for an hour. I’ve learned the chilling is crucial for a tender crust that holds its shape.

Step 3: Blind Bake That Crust

Roll out your dough on a floured surface to about 2 inches larger than your pie dish—I like to dust generously to prevent sticking. Carefully transfer it to your dish, trimming and folding the edges to create a neat finishing touch. Freeze the crust for at least 10 minutes to keep it from shrinking while baking. Then, poke holes with a fork to let steam escape, line with parchment, and fill with pie weights or dried beans. Bake at 425°F for 20 minutes, remove weights, and bake another 10-13 minutes until golden and crisp. Let it cool completely, which I’ve found avoids soggy crust woes.

Step 4: Whip Up the Mascarpone Cream Filling

In a cold bowl, whip the heavy cream with half the sugar and your almond and vanilla extracts until stiff peaks form. Separately, beat the mascarpone with the remaining sugar until smooth—no lumps! Fold the mascarpone gently into the whipped cream until just combined. This fluffy, lightly sweetened cream is where the “cream” in this Peaches and Cream Pie Recipe shines. Keep it chilled until you’re ready to assemble.

Step 5: Assemble Your Pie

Spoon half of the mascarpone cream into the cooled crust and smooth it out. Then, layer about a third of your macerated peaches on top with a slotted spoon—reserving some juice for later drizzle is a trick I learned that adds extra flavor bursts with each bite. Add the remaining cream, then finish with the rest of the peaches. Drizzle juice over the top or keep it for serving. Refrigerate the pie until you’re ready to slice and savor.

How to Serve Peaches and Cream Pie Recipe

Garnishes

I love topping my slices with a sprinkle of toasted sliced almonds or a few fresh mint leaves for contrast in texture and color. A dusting of powdered sugar adds a delicate sweetness—and if I want to get fancy, a little drizzle of honey or a dollop of extra whipped cream on the side never hurts!

Side Dishes

This pie pairs beautifully with a cup of freshly brewed coffee or a fragrant chamomile tea. For a more indulgent treat, I’ve served it alongside a scoop of vanilla bean ice cream or even a glass of chilled Moscato for a perfect dessert pairing.

Creative Ways to Present

For special occasions, I like to transform this into mini individual pies using small tart pans or even mason jars for single servings. Layer the components beautifully, garnish with an edible flower, and serve with a cute spoon—it’s a guaranteed conversation starter and total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually cover my leftover pie tightly with plastic wrap and keep it refrigerated. It holds up well for about 2 days—the crust sometimes loses a bit of its crispness, but the filling stays fresh and delicious. If you want that extra crisp, serving slices slightly chilled but not too cold works wonders.

Freezing

This pie isn’t the best candidate for freezing once assembled because the fresh peaches release juice and can make the crust soggy. However, you can definitely freeze the pie dough or mascarpone cream separately if you want to prep ahead. Just thaw the filling fully before assembling.

Reheating

Since this is a cold pie, reheating isn’t necessary. But if you want to warm the slice a bit, I’d recommend a quick 10 – 15 second zap in the microwave, just enough to take the chill off without melting the cream. Otherwise, it’s best enjoyed straight from the fridge!

FAQs

Final Thoughts

This Peaches and Cream Pie Recipe is one of those desserts that instantly became a family favorite in my house. It feels like a hug in pie form—sweet, creamy, fresh, and charmingly simple. If you’re on the fence about making it, just dive in. You’ll enjoy the process, and the first slice will have you hooked. Trust me, once you try it, this pie will be a go-to whenever peaches are in season!

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