Monday, June 07, 2021

Mom's Peaches and Cream Pie

I've been trying to re-create my Mom's Peaches and Cream pie for years. It is one of the best pies you've ever tasted with sweet peaches nestled in a creamy vanilla custard, cradled in a rich, buttery, and flaky crust.  I can get the pie crust right and the rich vanilla custard tastes just like my Mom's.  The problem is I just can't seem to turn out a pretty pie like she did. Her pie was absolutely beautiful every time she made it. Even so, it is so delicious and still one of my favorite of all the pies she ever made.

Mom's Peaches and Cream Pie

Basic Pie Crust

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.


8 large ripe but firm peaches
2 tablespoons of sugar for peaches
1/2 cup sugar
3 tablespoons flour
1/4 teaspoons salt
1/3 cup heavy cream
2 egg yolks
1/2 teaspoon pure vanilla

Heat oven to 375 degrees. Peel peaches with a vegetable peeler using the serrated edge. Slice peaches in half horizontally and remove the pit. Place them face side up and sprinkle sugar on the top of each one. Use more sugar if needed. Bake in 375 degree oven for 15 minutes and then flip peaches over. Continue to bake on other side.

While peaches are baking for the first 15 minutes, prepare your pie crust or use a frozen deep dish refrigerated pie crust. Cut a circle of parchment paper to cover bottom and add pie weights on top. I use beans to weight down my pie crusts. Bake pie crust in oven at the same time you are ready to flip the peaches over and bake on the second side for 20 minutes. Remove from oven and lift the parchment paper with pie weights from the crust. Cut peaches in half and place in a circle all around the outside of the crust and in the middle. Turn down the oven to only 325 degrees while you make the custard.

In a medium bowl, mix together 1/2 cup of sugar, flour, salt, cream, vanilla and egg yolks mix with wooden spoon or whisk until smooth. Pour custard all over the peaches. Bake at 325 degrees for 50 minutes or until custard is set. Cool completely before slicing. 

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