**This is a repost from last summer— I am making this exact pie TODAY and thought I’d share it again since we’re getting into peach season in Utah!**
I love peaches. My parents have this peach tree in their backyard, and I get so giddy about going over to their house and picking baskets of yummy fresh peaches.
I love how they smell and how pretty they look in my favorite yellow and white polka dot bowl. I get sad when peach season is over.
One of my favorite things do make with these freshly picked peaches is my delicious Peaches ‘n Cream Pie. I am drooling just thinking about it!
I did a little bit of “match making” and sort of combined my Grandma’s peach pie recipe with part of a friend’s pie recipe—and it really turned out to be delicious. I’d love to share it with you. Will you invite me over to eat it with you if you make it?
Fresh Peaches ‘n Cream Pie
**Depending on how big your pie crust is and how large the peaches are, you’ll probably have quite a bit of leftover peach filling and cream cheese filling. If you work it right, it could technically make 2 pies.**
5 large peaches
1 cup sugar
3 T. cornstarch
1/2 c. water
2 T. butter
1/2 tsp. almond extract
baked pie crust (either homemade or store bought–I just used what I already had. I have also used a graham cracker crust with success!)
Take 2 peaches, slice them and then mash with potato masher or whisk. Combine in a pot with the sugar, cornstarch and water. Cook on medium heat until it thickens, then bring to boil for 1-2 minutes. Take off heat, then add the 2 T. butter and almond extract, stir well and let sit. I like to let it cool down a bit.
In the meantime, make the cream cheese filling. YUMMMMM.
3 oz. cream cheese
1/2 c. powdered sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. cream (I use heavy whipping cream and I whip it up with my Kitchenaid)
Add sugar, almond extract and vanilla to the cream cheese and beat until smooth and fluffy. Fold in whipped cream. Spread evenly in pie shell. Chill in the fridge.
Slice up the remaining 3 peaches. Lay them on top of the cream cheese filling.
Then add the cooked peach filling on top–bigger spoonfuls around the edge and then fill in the middle. Chill until ready to serve.
Here’s a picture with the sliced peaches on top of the cream filling.
Here’s what it looks like after you add the cooked peach filling on top of the sliced peaches.
You could add a dollop of whipped cream on top and serve with a scoop of your favorite vanilla bean ice cream. YUM.