Peaches and Cream Pie Classic (Print-Friendly Format)
Sweet peaches and silky cream cheese on a tender crust make each bite rich, fruity, and satisfying.
# Required Ingredients:
→ Base
01 -
125 grams all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 package (96 grams) instant vanilla pudding mix
04 -
60 grams unsalted butter, softened
05 -
1 large egg
→ Cream Layer
06 -
225 grams cream cheese, softened
07 -
100 grams granulated sugar
08 -
1 large egg
09 -
0.5 teaspoon vanilla extract
→ Peach Topping
10 -
425 grams canned sliced peaches, drained and patted dry
11 -
12 grams granulated sugar
12 -
2 grams ground cinnamon
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a 23-centimetre pie dish.
02 -
In a medium bowl, sift together flour, baking powder, and vanilla pudding mix. Add softened butter and egg. Mix until a thick dough forms. Press the dough evenly into the bottom and slightly up the sides of the prepared pie dish.
03 -
In a separate bowl, beat cream cheese until smooth. Add granulated sugar, egg, and vanilla extract. Beat until fully combined and creamy. Spread the cream mixture evenly over the crust.
04 -
Arrange peach slices in a circular pattern over the cream layer. Mix sugar and cinnamon together, then sprinkle evenly over the peaches.
05 -
Bake for 30 to 35 minutes, or until the centre is set and the edges are golden. Let cool completely, then refrigerate for at least 1 hour before slicing and serving.
# Additional Information:
01 -
Fresh or canned peaches may be used; if using fresh, peel and slice before arranging.
02 -
Remove from oven when the centre is just set but still slightly jiggly to avoid overbaking.
03 -
Chilling the pie before slicing ensures clean, stable portions.
04 -
A few drops of almond extract in the cream cheese mixture provide a subtle nutty flavour.