What do you get when you cross Peach Pie, Peach Cobbler and Cheese Cake? Peaches & Cream Pie! From the spicy oatmeal crust to the ripe juicy peaches and velvety cream cheese this pie will have you digging in for seconds and thirds!
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I think I’ve mentioned before that my mom is a collector of things. Books are a big one on the list of items she loves to collect. Especially cookbooks! This pie came out of one of her recent cookbook finds. The Four and Twenty Blackbirds Pie Book.
I’ve never been fortunate enough to visit their Pie shop in New York City but after making this pie it’s definitely on my list of restaurants to visit the next time I’m in the city!
All of their recipes have some unique flavors added that give them a rustic taste. The crust for this Peaches & Cream Pie is so delicious I could eat it unfilled!
I’ve been making lots of visits to our local farm stand to take advantage of all the beautiful fresh local produce and I’ve been making extra trips back just to buy their amazing ripe and juicy peaches. Some of them were almost the size of a small cantelope!
When I came across this recipe I knew I was going to have to try to save a couple to go into this pie and I’m so glad I did. It was so delicious that I found myself digging right into the pie plate for extra bites. Who needs a plate!
I’ve been making lots of visits to our local farm stand to take advantage of all the beautiful fresh local produce and I’ve been making extra trips back just to buy their amazing ripe and juicy peaches. Some of them were almost the size of a small cantelope!
When I came across this recipe I knew I was going to have to try to save a couple to go into this pie and I’m so glad I did. It was so delicious that I found myself digging right into the pie plate for extra bites. Who needs a plate!
Peaches & Cream Pie
Ingredients
Oat Crumble Crust
- 2 Tablespoons Sugar
- 1/4 Cup Packed light brown sugar
- 3/4 Cup Rolled oats
- 1/3 Cup All-purpose flour
- 1/2 teaspoon Salt
- 1/8 teaspoon Ground allspice ,I omitted this
- 1/8 teaspoon Cardamom ,I omitted this
- 1/8 teaspoon Cinnamon ,I used 1/2 tsp.
- 4 Tablespoon Unsalted butter ,cut into 1/2 inch cubes, at room temperature
For the pie filling
- 1 Pound Fresh ripe peaches ,enough for 2 Cups sliced
- 2 Tablespoons Fresh lemon juice
- 2 Tablepsoons Granulated sugar
- 1/2 Cup Packed light brown sugar
- 1/4 Cup Cream cheese ,softened
- 1/2 Cup Sour cream
- 1/4 teaspoon Cinnamon ,original recipe calls for allspice
- 1/4 teaspoon Salt
- 1 Large Egg
Instructions
For the Oat Crumble Crust
- Stir together all ingredients except for the butter in a large bowl. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
- Press evenly into the bottom and up the sides of a 9 inch pie pan. (It would be a good idea to use something other than glass because it will be going from freezer to hot oven)
- Place in freezer for about 15 minutes.
- Meanwhile, preheat oven to 350 Degrees F.
- Place frozen crust on the middle rack and bake for 18-20 minutes. If the crust slumps or cracks while baking, gently push the crumble back into place, while hot, with a clean, folded kitchen towel.
- Cool completely before filling.
For the pie filling
- Preheat oven to 350 Degrees F.
- Peel, pit and slice peaches into 1 inch slices and add to a large bowl. Sprinkle with lemon juice and granulated sugar.
- In a medium bowl combine the brown sugar and cream cheese and blend until smooth. Mix in the sour cream, cinnamon and salt, an then stir in the egg.
- Pour a thin layer of the custard into the prepared oat crust. Starting from the center, arrange the peach slices in a spiral pattern. Pour the remaining custard over the top.
- Bake on the middle rack of the oven for 25 minutes and then rotate the pie 180 degrees. Cook for another 10 to 15 minutes longer.
- The pie is done when the outer 2 inches are set but the center sill wobbles slightly. Be careful not to overbake or the custard can separate. The filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, about 1 hour. Serve at room temperature or chill and serve.
Nutrition
This Peaches & Cream Pie can be made with other fruit as well. Plums and berries are a great substitute if you don’t have peaches on hand.
Here are some more great fruit desserts for you to try. Just click on the picture for the recipe.
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