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Peaches 'N' Cream Pie

 Peaches 'N' Cream Pie
In summer, my aunt and uncle provide me with tree-fresh fruit from their peach orchard. My husband gets so excited when they have a bumper crop because he knows this dessert will be on our menu often.
8 ServingsPrep: 25 min. + standing Bake: 50 min. + cooling


  • Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon quick-cooking tapioca
  • Dash salt
  • 1 cup heavy whipping cream, divided
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups sliced fresh or frozen peaches, thawed
  • Additional sugar


  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge
  • of plate. In a large bowl, combine the sugar, flour, tapioca and
  • salt. Set aside 2 tablespoons cream. Combine remaining cream with
  • vanilla; add to the sugar mixture. Add peaches; toss to coat. Let
  • stand for 15 minutes.
  • Pour peach mixture into crust. Roll out the remaining pastry; make a
  • lattice top crust. Seal and flute edges. Brush with reserved cream;
  • sprinkle with additional sugar.
  • Bake at 400° for 50-55 minutes or until golden brown and bubbly
  • (cover edges with foil during the last 30 minutes to prevent
  • overbrowning if necessary). Cool on a wire rack. Store in the
  • refrigerator. Yield: 8 servings.

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Peaches 'N' Cream Pie (continued)

Nutritional Facts: 1 serving (1 slice) equals 497 calories, 25 g fat (13 g saturated fat), 51 mg cholesterol, 230 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.