Peach and Cream Pie - Bake from Scratch

      With its layers of flaky crust, creamy filling, whipped cream, and blush-colored fruit, this refreshing Peaches and Cream Pie will become a seasonal favorite.

      Makes 1 (9-inch) pie

      - All-purpose flour, for dusting

      - All-Butter Piecrust (recipe to follow)

      - 6 large egg yolks (112 grams)

      - ¼ cup (32 grams) cornstarch

      - ½ teaspoon (1.5 grams) kosher salt

      - 2¼ cups (510 grams) puréed peeled fresh peaches (approximately 2 medium peaches)

      - ¾ cup (150 grams) granulated sugar

      - 6 tablespoons (90 grams) fresh lemon juice

      - ½ cup (113 grams) unsalted butter, cubed and softened

      - 1 cup (240 grams) cold heavy whipping cream

      - ½ cup (60 grams) confectioners’ sugar

      - 1 teaspoon (4 grams) vanilla extract

      - Garnish: sliced fresh peaches

      On a lightly floured surface, roll the All-Butter Piecrust into a 12-inch circle (about ⅛ inch thick). Carefully place it into a 9-inch pie plate and trim the excess to ½ inch beyond the edge of the plate. Fold the excess under and crimp as desired. Use a fork to prick the bottom of the dough all over, then freeze until firm, about 15 minutes. Preheat the oven to 425°F (220°C). Place a sheet of parchment paper over the dough, allowing the ends to hang over the edges of the plate. Add pie weights on top. Bake until the edges are golden brown, approximately 15 minutes. Gently remove the parchment and weights, and bake until the bottom of the crust is dry and golden, an additional 5 to 7 minutes. Allow to cool completely.

      In a medium bowl, whisk together the egg yolks, cornstarch, and salt. In a medium saucepan, combine the puréed peaches, granulated sugar, and lemon juice. Stir in the egg yolk mixture. Cook over medium-low heat, whisking constantly until thickened and an instant-read thermometer reads at least 175°F (80°C), about 6 to 8 minutes. Remove from heat and whisk in the butter until melted and fully combined. Pour the filling into the prepared crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to avoid a skin from forming. Refrigerate until thick and cold, at least 2 hours or overnight.

      Just before serving, in the bowl of a stand mixer fitted with the whisk attachment, beat the cold cream, confectioners’ sugar, and vanilla at medium-high speed until medium-stiff peaks form. Spread this mixture onto the pie; if desired, garnish with slices of peach. The pie can be stored in an airtight container in the refrigerator for up to 3 days.

      Let us know how it turned out!

      All-Butter Piecrust

      - 1½ cups (188 grams) all-purpose flour

      - 1 teaspoon (3 grams) kosher salt

      - ½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes

      - ¼ cup (60 grams) ice water, plus more as needed

      In the work bowl of a food processor, pulse together the flour and salt until mixed. Add the cold butter; pulse until the mixture is crumbly and the butter is the size of peas. With the processor running, slowly drizzle in ¼ cup (60 grams) of ice water until the dough comes together. (The mixture may still look crumbly but should feel moist and hold together when pinched.) Add more ice water, 1 tablespoon (15 grams) at a time, if necessary. Remove the dough and shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, up to 2 days, or freeze for up to 3 months. If freezing, let the dough thaw overnight in the refrigerator prior to use. If refrigerating for more than 1 hour, allow the dough to sit at room temperature for 10 to 15 minutes before rolling out.

      Let us know how it turned out!