Peaches and Cream Pie

$- 2 cups fresh peaches, peeled and sliced - 1 tablespoon lemon juice - 1 cup granulated sugar, divided - 1 teaspoon vanilla extract - 1 tablespoon cornstarch - 1 pre-made graham cracker crust - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon almond extract - Fresh mint leaves for garnish (optional) Peaches are the star of this pie. Their sweet, juicy flavor shines through. You can use ripe peaches for the best taste. If they are not in season, frozen peaches will work. Just thaw and drain them first. You need lemon juice to brighten the flavor of the peaches. It helps balance the sweetness. Granulated sugar adds sweetness and helps the peaches release their juices. You will use half for the peach mix and half for the cornstarch blend. Vanilla extract adds warmth to the filling. Cornstarch thickens the peach mixture, so it stays together in the pie. The graham cracker crust gives a crunchy base that pairs well with the soft peach filling. For the topping, use heavy whipping cream. It makes the pie rich and creamy. The powdered sugar sweetens the cream, while almond extract adds a unique touch. If you want to make it pretty, fresh mint leaves can be a nice garnish. - Using frozen vs. fresh peaches: You can use frozen peaches instead of fresh. Just make sure to thaw and drain them well. This prevents extra moisture in the pie. - Alternatives for granulated sugar: If you want less sugar, try using honey or a sugar substitute. Maple syrup can work too, but it may change the flavor slightly. - Non-dairy options for whipped cream: If you prefer a non-dairy option, try coconut cream or almond whipped topping. These can give a nice flavor and texture to the pie. For the full recipe, check out the complete guide on making this delightful pie! To start, grab a large bowl. Combine the sliced peaches with one tablespoon of lemon juice and half a cup of granulated sugar. Toss the peaches gently to coat them evenly. Let them sit for about 20 minutes. This step helps the peaches release their sweet juices. You’ll notice a lovely syrup forming, enhancing the flavor. Next, take a small bowl and mix one tablespoon of cornstarch with the remaining half cup of sugar and one teaspoon of vanilla extract. Pour this mixture into the bowl with the peaches. Stir until it blends well. Let it sit for another ten minutes to thicken. While this happens, preheat your oven to 350°F (175°C). Pour the peach mixture into the graham cracker crust. Spread it evenly and bake for 25 minutes, or until the peaches are tender and bubbly. Remove it from the oven and let it cool completely. While your pie cools, prepare the whipped cream. In a mixing bowl, add one cup of heavy whipping cream, two tablespoons of powdered sugar, and one teaspoon of almond extract. Use a hand mixer to beat the mixture until stiff peaks form. This means the cream should hold its shape well. Once the pie is cool, spread the whipped cream topping evenly over the top. If you like, garnish with fresh mint leaves for a pop of color and flavor. For the full recipe, check out the detailed instructions above. Enjoy your delicious summer dessert! How to choose ripe peaches Pick peaches that are slightly soft to the touch. They should smell sweet and fragrant. Look for a golden color. Avoid hard or green peaches, as they won't be sweet. Ripe peaches make the pie taste great. Ensuring the crust stays crisp To keep your crust from getting soggy, bake it before adding the filling. Pre-baking helps seal the crust. Use a fork to poke holes in the crust. This allows steam to escape and keeps it crunchy. Proper oven temperature Set your oven to 350°F (175°C). This temperature helps the peaches cook well without burning. An even heat cooks the pie perfectly. Always preheat your oven before baking for best results. Timing for the best peach texture Bake the pie for about 25 minutes. This time allows the peaches to soften and release their juices. If you see bubbling, that means it's ready. A little bubbling shows the filling is thickening nicely. Ideal side dishes or beverages to pair with the pie Serve the pie with vanilla ice cream or whipped cream. Lemonade or sweet tea pairs well too. These flavors enhance the peach taste. They make the dessert feel like summer. Decorative serving ideas with mint leaves Garnish with fresh mint leaves to add color. Mint gives a nice touch and fresh flavor. You can also slice the pie into wedges for a neat look. Place a mint leaf on each slice for added flair. For a complete guide to creating this delicious dessert, check out the Full Recipe. {{image_2}} You can add spices to your peaches and cream pie for extra flavor. A sprinkle of cinnamon can warm up the taste. Nutmeg also adds a nice touch. Both spices blend well with the sweetness of peaches. Mixing in other fruits is another fun option. Try adding blueberries or raspberries for a burst of color. Their tartness can balance the sweetness of the peaches. You can even use strawberries for a classic mix. Each new flavor keeps your pie exciting! If you're looking for gluten-free options, you can use a gluten-free crust. Many stores offer ready-made gluten-free graham cracker crusts. You can also make one from nuts and dates for a tasty twist. For those who prefer vegan desserts, there are easy swaps. Use coconut cream instead of heavy whipping cream. You can also replace sugar with maple syrup for a natural sweetener. With these changes, your pie becomes a plant-based delight! For more details on making this pie, refer to the Full Recipe. To keep your Peaches and Cream Pie fresh, store it in the fridge. Cover it tightly with plastic wrap or aluminum foil. This keeps the pie from drying out. Place it in the coldest part of your fridge. This way, it stays tasty for up to three days. If you want to save it for longer, you can freeze the pie. First, let it cool completely. Wrap the pie in plastic wrap, then in foil. This double wrapping helps prevent freezer burn. You can freeze it for up to two months. When you are ready to eat it, let it thaw in the fridge overnight. For the best taste, eat your pie within three days if stored in the fridge. If frozen, try to enjoy it within two months. Watch for signs of spoilage, too. If the pie has an off smell or visible mold, throw it away. A slimy texture or a change in color also means it’s time to let go. Always check your food before enjoying it, especially if it's been stored for a while. To ripen peaches fast, you can use a paper bag. Place the peaches in a brown paper bag and close it. The bag traps the natural gases the fruit gives off. This method helps speed up ripening. Check the peaches daily. Once they feel soft, they are ready to eat. You can also add a banana or apple to the bag. These fruits release more gas and help peaches ripen even faster. Yes, you can make this pie ahead of time. It’s best to prepare the filling and crust first. After baking, let the pie cool completely before covering it. Store it in the fridge for up to two days. If you want a fresh topping, whip the cream just before serving. This keeps it fluffy and light. Making the pie ahead saves time, especially for summer gatherings. To keep the crust crispy, pre-bake it for a few minutes before adding the filling. This step helps set the crust. You can also brush the crust with an egg wash. This adds a barrier that keeps moisture out. Another trick is to sprinkle cornstarch on the crust before adding the filling. It absorbs extra juices from the peaches. Using these methods will help you achieve a perfect, crispy crust for your peaches and cream pie. To sum up, you now know how to make an easy peach pie. We discussed the fresh ingredients, step-by-step instructions, and helpful tips. You can even get creative with flavors and dietary options. Storing leftovers is simple, too, so nothing goes to waste. Enjoying this pie is a treat you can share or make just for yourself. Try it out, and see how your friends and family love it!$

Indulge in the ultimate summer treat with our Peaches & Cream Delight Pie! This delightful dessert pairs juicy peaches with a creamy topping, all nestled in a crunchy graham cracker crust. Perfect for gatherings or a sweet family dessert, this easy recipe takes just over an hour to create. Ready to impress your guests?

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Ingredients

2 cups fresh peaches, peeled and sliced

1 tablespoon lemon juice

1 cup granulated sugar, divided

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 pre-made graham cracker crust

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon almond extract

Fresh mint leaves for garnish (optional)

Instructions

In a large bowl, combine the sliced peaches with lemon juice and ½ cup of granulated sugar. Toss gently to coat the peaches and let them sit for about 20 minutes to release their juices.

In a separate small bowl, mix the cornstarch with the remaining ½ cup of granulated sugar and vanilla extract. Add this mixture to the peach bowl and stir until well combined. Allow to sit for another 10 minutes.

Meanwhile, preheat your oven to 350°F (175°C). Pour the peach mixture into the graham cracker crust, spreading it evenly.

Bake in the preheated oven for 25 minutes or until the peaches are tender and bubbly. Remove from the oven and allow to cool completely.

In a mixing bowl, add the heavy whipping cream, powdered sugar, and almond extract. Using a hand mixer, beat the mixture until stiff peaks form. This will create your creamy topping.

Once the pie has cooled, spread the whipped cream mixture evenly over the top.

Garnish with fresh mint leaves before serving, if desired.

Prep Time: 30 minutes | Total Time: 1 hour (plus cooling time) | Servings: 8