The Best Cream Peach Pie
This delicious, creamy peach pie is a great dessert for summertime! Sure to impress your guests!
Ingredients
For the Peach Filling:
- 5 cans of peaches strained (without juice 250g/can)
- 3 tbsp. corn starch cornflour
- 2 tsp. lemon juice
- 1/4 c. sugar granulated
- Pinch of Salt
- Drop of vanilla extract
For the Crumble:
- ½ c. butter cold and cubed
- ¾ c. all-purpose flour plain flour
- 2/3 c. sugar granulated
For the Pastry Cream:
- 2 c. heavy cream
- 1/2 c. sugar granulated
- Pinch of Salt
- 5 Egg Yolks
- 3 tbsp. corn starch
- 4 tbsp. cold butter unsalted
- 1 1/2 tsp. vanilla extract
1 Pie Crust
Instructions
Peach Filling:
- Strain your canned peaches.
- In a medium mixing bowl, mix together strained peaches, corn starch, lemon juice, sugar, salt, and vanilla extract.
- Pour mixture into your pie crust.
Crumble:
- For the crumble topping, mix the flour and the sugar together. Then cube your butter and cut it into the flour and sugar.
- Once fully mixed in, and the topping looks like crumbs, sprinkle overtop of peach filling in the pie crust.
Pastry Cream:
- Separate your egg yolks from the egg whites. In a medium bowl, whisk your egg yolks together. Add in 2 tbsp. of sugar and continue to whisk together. Once sugar has dissolved, whisk in the cornstarch and continue to whisk until the mixture is thick and pale yellow.
- In a medium saucepan on the stove, add your heavy cream, salt, and the rest of your sugar. Stir until your sugar has dissolved.
- When the cream has reached a low simmer, whisk it into the egg yolk mixture. Mix together well and put the mixture back into the saucepan on a low heat. Whisk constantly until a few bubbles begin to emerge onto the surface and the mixture is creamy and glossy.
- Remove from the heat and whisk in the butter and vanilla.
- Strain through a fine mesh sieve.
- In a medium bowl put your pastry cream, and place cling film nice and tight across the cream.
- Place in the fridge for at least 3 hours before use and up to 3 days.
Assembling the Pie:
- Preheat oven to 375℉/190℃/Gas Mark 5.
- Once your peach filling and crumble is in the pie crust, bake for 1 hour.
- Remove from the oven and let fully cool to room temperature.
- Once the pastry cream has sat for at least 3 hours in the fridge, remove and spoon onto the top of the pie making a beautiful, smooth layer of cream.
- Serve and enjoy!
Notes
For your pie crust, you can either purchase one pre-made from the grocery store or make your own. If you need a recipe for pastry dough, you can click this link here – Flaky, Pastry Dough.
Nutritional Information is automatically calculated and should only be used as a guide.