National Peaches and Cream Day is celebrated annually in the United States. This day commemorates the day in 1869 when druggist Thomas H. Brewer mixed together the first batch of the delicious fruit combo of juicy peaches and creamy milk or cream. He called it “Cream Peach”.

National Peaches and Cream Day is thought to have started in the early 1900s as a way to promote the dairy and fruit industries. Whatever the reason for its creation, we are sure glad that this day exists so that we can all enjoy some peach-y goodness!

Peaches and cream have been enjoyed together since the early days of summertime. The Combination is believed to have originated in France, where peaches were grown in abundance. In America, the duo became popular in the early 1800s. And the popularity has continued. This article is dedicated exclusively to creating the ultimate Peaches and Cream.

 How to Make the Ultimate Peaches and Cream Pie

1. Introduction

There is nothing like a refreshing slice of peaches and cream pie on a hot summer day. This classic dessert is simple to make and can be easily customized to your liking. In this article, we will show you how to make the ultimate peaches and cream pie.

We will also provide a few tips on how to create different variations of this classic recipe. So, whether you are a fan of traditional pie or something a little more unique, we have you covered. So, what are you waiting for? Let’s get started!

2. What You’ll Need

In order to make the ultimate peaches and cream pie, you will need the following ingredients:

•  2 cups of diced peaches
•  2 tablespoons of white sugar
•  ¼ teaspoon of ground cinnamon
•  1 teaspoon of cornstarch
•  2 tablespoons of cold water
•  1 teaspoon of freshly-squeezed lemon juice
•  1/3 cup of cold heavy cream
•  2 tablespoons of confectioners’ sugar
•  1 (9-inch) deep-dish pie crust
•  A few sprigs of fresh mint, for garnish (optional)

 

You will also need a few kitchen tools and equipment:

•  A slicing knife
•  A food processor or blender
•  A small saucepan
•  A whisk
•  A rolling pin
•  A baking sheet
•  A mixing bowl
•  A pastry brush
•  A fork
•  A wire cooling rack
•  A cooling rack
•  An oven mitt
•  An oven-safe dish or pie plate
•  An airtight container (for storing leftovers)

 

3. The Peach Filling

Start by preparing the peach filling. Preheat the oven to 350 degrees Fahrenheit. Place the diced peaches in a mixing bowl and sprinkle with the white sugar and ground cinnamon. Stir until everything is evenly combined. In a small saucepan, combine the cornstarch and cold water. Gently whisk the ingredients until the cornstarch is completely dissolved and the mixture is smooth. Put the cornstarch mixture into the mixing bowl and sprinkle the lemon juice on top. Stir until everything is evenly mixed.

Next, take the pie crust out of its packaging and place it on a floured surface. Roll it out with a rolling pin until it is the size of the pie plate. Grease the pie plate with butter. Place the pie crust in the plate and use a fork to prick small holes in the bottom and sides. Pour the peach filling into the pie crust and spread it out evenly with a spoon. Bake in the oven for 30-35 minutes or until the crust is golden.

When finished, set the pie on a wire cooling rack. Let the pie cool completely before serving. Garnish with a few sprigs of fresh mint, if desired. Enjoy your homemade peaches and cream pie.

 

4. The Cream Topping

Once the peach filling has cooled, it’s time to add the cream topping. In a medium bowl, beat the cream cheese and ¼ cup of sugar together until light and creamy. Gradually add the heavy cream and beat for about one minute, or until peaks start to form. Gently spread the cream cheese mixture on top of the cooled pie, making sure to spread it all the way to the edges. Garnish with sliced peaches and a sprinkle of cinnamon for an extra bit of flavor. Place the pie in the fridge for at least an hour for the cream topping to set. Enjoy your homemade peaches and cream pie with friends and family.

 

5. Optional: The Crust

The base of the pie will come to you in a no-bake graham cracker crust, but if you’re feeling ambitious you can always make your own.  To make a homemade crust, mix 2 cups of graham cracker crumbs, ½ cup of butter and ¼ cup of sugar together in a bowl. Grease a 9-inch pie tin and pack the graham cracker mixture along the bottom and sides of the tin. Bake at 375°F for 8-10 minutes until golden brown. This will create a nice, crisp texture to the pie you won’t get with the pre-made option. Cool the crust before adding the filling, and you’re ready to go.

 

6. Putting It All Together

Now it’s time to assemble our pie. Start by adding the slightly cooled peach mixture to the prepared (or store-bought) graham cracker crust. Spread the mixture out evenly. Next, it’s time for the cream. In a separate bowl, mix one cup of heavy cream and one teaspoon of vanilla with an electric mixer until very light and fluffy. Spread the cream mixture over the peaches and refrigerate the whole pie for 4-5 hours.

 

7. Baking and Serving

Baking this pie is easy! Preheat your oven to 375° F. Place your pie on a baking sheet, as this will prevent any spills or overflows. Bake for 15 minutes, then reduce the heat to 350° F and bake for an additional 20-25 minutes, or until the crust is lightly golden. A knife inserted into the filling should come out clean when the pie is done baking.

Let the pie cool before serving. This will allow all the flavors to meld together and provide better slices when serving. Serve the pie chilled or at room temperature with a dollop of freshly whipped cream, if desired. Enjoy!