Old Fashioned Peaches and Cream Pie

Serves 8
Prep time 45 minutes
Cook time 1 hour, 20 minutes
Total time 2 hours, 5 minutes
By author Cook's Country Kitchen
This is one of the best old time favorite pies. Peaches and Cream pie, made the old fashioned way with heavy cream, but improved with the two egg yolks to add creaminess to the batter preventing the custard from being too thin with today's "lighter" heavy cream.


  • 2lb Peaches (firm but ripe - non-clinging varietal)
  • 2 tablespoons sugar
  • Recipe for Single Pie Crust
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream
  • 2 Large egg yolks
  • 2 teaspoons vanilla


Step 1 Preheat oven to 375 degrees.
Step 2
Prepare your pie-crust and place dough in a pie pan. Refrigerate for 40 minutes, then freeze for 15 minutes. Line parchment paper over the pie crust and place pie-weights in the frozen crust. Bake for 20 minutes at 375. Set-aside to cool
Step 3 Removed peach skins with a serrated vegetable peeler. Slice peaches in half and remove the seed.
Step 4
Place the peaches pit side up on a parchment lined or foil lined cookie sheet and sprinkle 2 tablespoons over the peaches. Place the peaches on the upper middle rack of a 375 degree oven for 50 minutes, flipping them over after 15 minutes.
Step 5
Remove peaches from oven and allow to cool. Once cooled, slice peaches in quarters and place peaches in the cooled pie-crust in a circular fashion. Set-aside.
Step 6 Reduce the oven temperature to 325 degrees.
Step 7
Mix the sugar, flour and salt and whisk together.
Add the heavy cream, 2 eggs yolks and vanilla. Batter will be cake-like.
Step 8
Pour the batter over the peaches and bake for 45-55 minutes until custard is set (170 degrees)
Step 9
Cool for 3 hours.

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