This Peaches & Cream Pie starts with a creamy mixture of half & half, sugar, cinnamon & vanilla.  It gets poured over fresh Summer peaches and baked into a delectable creamy filling that is to die for!

I think I’m probably the only person I know of that hates the heat of Summer.  Over the past couple of years, I’ve gone from being an avid lover of playing in my flower beds to someone who doesn’t even want to pull a weed. The older I get the more I hate it. Don’t get me wrong, there are many things I do like about Summer, just not the heat and humidity.

There are some other things I like about Summer, such as all of the “in-season” fruits.  Here lately, lots of blackberries and fresh peaches have made their way to my kitchen, and I sure haven’t complained.

This past weekend I had relatives in from California and our family got together at my house.  I won’t tell you how many desserts covered my kitchen island, but I will tell you there were several pies and one of them was this delectable Peaches and Cream Pie made from fresh ripe juicy peaches.  My mother always made this delicious pie, and over the years I’ve tweaked it and added more filling and peaches.

Let me tell ya about the filling.  As you know, a touch of cinnamon is the perfect complement to peaches, but add it to this wonderful filling, and OMG… I could just pour this filling into a glass and drink it before it even makes it to the oven to get baked into something even more delectable. The filling is made of half and half, sugar, cinnamon, and pure vanilla.  Then it gets poured over lots of juicy fresh peaches.  What could possibly be wrong with this combination?  

INGREDIENTS FRESH PEACHES AND CREAM PIE

  • 4-5 large or 7 medium ripe peaches
  • 2 cups half & half
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup flour

INSTRUCTIONS

  1. Peel peaches and slices into thick slices, about 3/4″ thick and set aside.
  2. Whisk the half & half, sugar, vanilla, cinnamon, salt and flour together in a large bowl. Add the peaches and gently mix with a large spoon or spatula until all peaches are coated with the wet mixture. Pour into prepared pie shell.
  3. Crimp or flute edges of pie crust and place foil around edges to prevent over browning. Place pie on a cookie sheet in case pie bubbles over.
  4. Bake for approximately 55-60 minutes until custard filling is set and peaches are tender. If peaches begin to brown on edges before custard is set, cover loosely with a piece of foil.
  5. Let pie cool to room temperature. If not serving the same day, refrigerate pie.
  6. Serve pie at room temperature or warm with ice cream.

CAN I USE FROZEN PEACHES IN THIS PIE?

Yes, but thaw and drain them, or use the juice and decrease the half & half by that amount. I personally wouldn’t substitute more than 1/4 cup of juice for half & half. The half & half is needed for the custard like texture.

Check out these other peach recipes,

Country Peach Ice Cream   

Country Peach PIe   

Fresh Peach Upside Down Cakes

Lattice Topped Peach Pie

Easy Peach Upside Down Cake

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Fresh Peaches and Cream Pie

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 75
  • Yield: 8 Servings 1x
  • Category: Pies
  • Method: Bake
  • Cuisine: American
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Description

This fresh peach pie has a sweet creamy filling with a touch of vanilla & cinnamon that blankets fresh juicy peaches.  It’s to die for!

Ingredients

Units Scale
  • 1 nine inch pie shell
  • 4–5 large or 7 medium ripe peaches
  • 1 cup half & half
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup flour

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel peaches and slices into thick slices, about 3/4″ thick and set aside.
  3. Whisk the half & half, sugar, vanilla, cinnamon, salt and flour together in a large bowl. Add the peaches and gently mix with a large spoon or spatula until all peaches are coated with the wet mixture. Pour into prepared pie shell.
  4. Crimp or flute edges of pie crust and place foil around edges to prevent over browning. Place pie on a cookie sheet in case pie bubbles over.
  5. Bake for approximately 55-60 minutes until custard filling is set and peaches are tender. If peaches begin to brown on edges before custard is set, cover loosely with a piece of foil.
  6. Let pie cool to room temperature. If not serving the same day, refrigerate pie.
  7. Serve pie at room temperature or warm with ice cream.

Notes

  • This pie will keep for up to two days at room temperature or up to five days if refrigerated.