Peaches & Cream Pie
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!
Servings 8 people
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
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.
Calories: 273kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 268mg | Potassium: 206mg | Fiber: 1g | Sugar: 28g | Vitamin A: 580IU | Vitamin C: 5.4mg | Calcium: 52mg | Iron: 1mg