This Peaches and Cream Pie is made with a flaky and buttery pie shell, filled with a delicious mascarpone and whipped cream mixture, along with juicy fresh peaches. True to its name, this pie is busting with peaches and cream, a perfect summer dessert.
This Peaches and Cream Pie is adapted directly from our very own Strawberry and Cream Pie. It is my absolute favorite summer dessert of all time! You may have heard this story before, but many years ago, we bought a peaches and cream pie from Polly’s Pie. It was so good, we came back every year looking for it, but they never brought it back. So I was on a mission to recreate it. Instead of peaches though, I ended up using strawberries. This summer, I was determined to bring our favorite Peaches and Cream Pie to life, and here it is.
How to Make Peaches and Cream Pie
For almost every single pie and tart recipe on this blog, you’ll notice that I use the same pie crust recipe from this post, How to Make an All-Butter Pie Crust. It has an exceptional buttery taste, and also very easy to make. Refer back to the tutorial if you need a little refresh on how to make homemade pie crust. You can also opt to use pre-made pie dough to save time.
Prepare the Peaches
Start with peeling and cutting the peaches into wedges, then toss them with some sugar and almond extract. You don’t have to peel the skin but it lends a much cleaner look to your pie if you do. I wrote up some quick bullet points on how to peel a peach when I made my Peach Crostata or you can refer to this post by The Kitchn for step by step photos.
Preparing the Pie
The pie crust needs to be baked to completion, since we won’t be baking this pie with the cream filling. It also needs to cool completely before adding the cream filling so we don’t melt the filling.
The cream filling is a mixture of whipped cream and mascarpone. You can flavor it with vanilla extract or almond extract. I used almond extract here as the flavor goes well with peaches and other stone fruits since they all come from the rose family.
Add the macerated peaches in the middle and on top of the cream, you can add the rest of the juice over the top if you wish. I usually reserve it and drizzle on individual slices when served. Enjoy!
More Delicious Peach Desserts
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 1/2 cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- 1/4 rounded teaspoon kosher salt
- 5 ounce unsalted butter - cold
- 3 tablespoon cold water
- Extra flour for rolling
- 8 oz mascarpone cheese - room temperature
- 1 cup heavy whipping cream - cold
- 1/3 cup granulated sugar
- 1/2 teaspoon pure almond extract
- 3 lbs fresh peaches or nectarines
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- A pinch of kosher salt
Peel and slice peaches into thin wedges. Toss peaches with 1/4 cup of sugar and 1/2 teaspoon of almond extract in a large bowl, cover and refrigerate until needed.
Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
Preheat the oven to 425°F.
Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.
Line the frozen pie crust with parchment paper, large enough to cover the crust completely.
Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
Bake pie crust for 20 minutes.
Remove pie weights or bean, and bake for another 10 - 13 minutes until golden brown.
Remove from the oven and let cool completely on a wire rack, about 2 hours.
In the stand mixer bowl, beat the heavy whipping cream with half of the sugar, and the almond extract to stiff peak.
In a small bowl, beat the soften mascarpone cheese with the remaining sugar until smooth with a hand whisk.
Add cheese mixture into the whipped cream, and set the mixer on “stir” or fold by hand using a spatula until thoroughly mixed. Cover and refrigerate until needed.
Spoon half of the cream mixture into the cool crust; level out the top. Then spoon about a third of the peaches on top of the cream using a slotted spoon. Add the rest of the cream on top of the peach layer and add the rest of the peaches on top.
Drizzle the juice over the top or reserve the juice to drizzle over pie when served.
If using premade frozen pie crust, bake according to instruction that comes with the dough.
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