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Peaches and Cream Pie in a pie dish
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5 from 6 votes

Peaches and Cream Pie

This Peaches and Cream Pie is made with a flaky and buttery pie shell, filled with an almond flavored mascarpone whipped cream, along with macerated juicy fresh peaches. True to its name, this peach pie is bursting with peaches and cream, a perfect summer dessert that will leave your guests smacking their lips asking for second.
Prep Time30 mins
Cook Time35 mins
Resting Time3 hrs 15 mins
Total Time1 hr 5 mins
Course: Dessert, Pie
Cuisine: American
Servings: 10 slices
Calories: 443kcal
Author: Trang


Pie dough

  • 1 1/2 cup all-purpose flour 198 g
  • 2 rounded tablespoon granulated sugar 35 g
  • 1/4 rounded teaspoon kosher salt 3 g
  • 5 oz unsalted butter 141 g, cold & cubed
  • 3 tablespoon cold water 44 g
  • Extra flour for rolling

Mascarpone Whipped Cream Filling

Macerated peaches

  • 3 lbs fresh peaches or nectarines
  • 1/4 cup granulated sugar 44 g, more if peaches are not sweet enough
  • 1/2 teaspoon almond extract 3 g
  • 1 tablespoon of fresh squeezed lemon juice 14 g
  • A pinch of kosher salt


Prepare the fruit filling

  • Peel and slice peaches into thin wedges or cut into bite size cubes. Toss peaches with sugar, salt, lemon juice and almond extract in a large bowl, cover and refrigerate until needed.

Make the dough

  • 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.

Prepare and bake crust

  • Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the 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, including the edges.
  • 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.

Prepare the cream filling

  • In the stand mixer bowl, beat the heavy whipping cream with half of the sugar, and the extracts to stiff peak.
  • In a small bowl, beat the softened 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.

Assemble the pie

  • Spoon half of the cream mixture into the cooled 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.
  • Keep refrigerated.


  • If your peaches are not sweet enough, you can increase the amount of sugar used in the macerated peaches to your taste.
  • You do not have to peel the peaches for this recipe but it will give a more uniform look.
  • I recommend dicing the peaches into bite-size cubes. It’s easier to eat this way.
  • This peaches and cream pie is best when assembled the day you plan to serve it. But the three main components - the pie shell, the mascarpone whipped cream, and the macerated peaches - can be made in advance if you want to prepare ahead of time. (see post for more detail)
  • You can use premade pie dough, prepare the crust according to the instruction that comes with the dough.


Serving: 237g | Calories: 443kcal