Another day, another peach recipe! This time it’s my favorite Peaches and Cream Pie. You may remember my Biscoff Berry Cream Pie I made earlier this year on live TV. This is the peach version of that pie, and my personal favorite version. This version is special because there is only an 8 week window each year when you can make this pie, and that is during peach season! This pie just isn’t the same without fresh peaches and so it’s a special treat every year to have this pie.
The other thing different about this pie is the pie crust. I simplified the pie crust and turned it into a much easier, no fail version. The trick is making it in a food processor. If you don’t have a food processor, I highly suggest purchasing one. They are fairly inexpensive and I use mine at least twice a week for different things. It makes this pie crust such a breeze and it creates the most beautiful dough that is easy to make look pretty in your pie plate.
The glaze for the peaches on this peach pie is super simple as well. It’s made by cooking water, sugar and corn starch in a sauce pan until thick and glossy and then gets Peach or Orange Jello powder, lemon juice and some peach jam mixed in to create the yummiest glaze for the fresh peaches. Peach season is quickly coming to an end in the next 2 weeks so run and make this recipe before peaches here in Utah are gone until next year.
Tips & Tricks:
- If you want a shortcut, you can most definitely use store bought pie crusts but I highly recommend trying the homemade version, because nothing beats it!
- Make sure and buy the Crunchy Biscoff Spread and not the regular spread. The crunchy makes all the difference!
- Peach Jello can be hard to come across, so if you can’t find it, use Orange Jello. I actually sometimes prefer the Orange Jello flavor over the Peach flavor, it just depends what mood I am in.
- I like to leave the peel on my fresh peaches, I like the flavor and it saves SO much time!
Peaches & Cream Pie
- Prep Time: 45
- Cook Time: 15
- Total Time: 60 minutes
- Yield: 2 pies (16 servings) 1x
The ultimate Peach Pie. Homemade pie crust filled with crunchy Biscoff cookie spread, covered with a faux cheesecake filling and topped with a mountain of fresh glazed peaches.
For the crust:
- 2 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup salted butter, cold, cut into small chunks
- 1/4 cup shortening
- 1/2–3/4 cup ice water
- (or two store bought pie crusts)
For the cream filling:
- 1– 8 oz package cream cheese, softened
- 1 3/4 cup powdered sugar, divided
- 1 tsp almond extract
- 1 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 jar of crunchy Biscoff (to be spread on the bottom of the baked pie crusts)
- 2/3 cup water
- 3/4 cup white sugar
- 1/4 tsp salt
- 2 1/2 tbsp cornstarch
- Additional 1/2 cup water
- 1 tbsp Peach Jello powder
- 1 tbsp fresh lemon juice
- 1/4 cup peach jam or preserves
- 3 lbs fresh chopped peaches
- In a food processor add flour and salt.
- Add shortening and butter to the flour and turn the food processor on and process for about 1 minute until tiny crumbs form.
- With the food processor on, pour the ice water in, 2 tbsp of ice water at a time. Once the dough comes together in the food processor and no longer has loose flour, stop adding the water. Do not add more than 3/4 cups. You may not need the entire 3/4 cups either.
- Using your hands remove the dough and form it into 2 equal sized balls.
- Flatten each dough ball slightly and wrap in plastic wrap.
- Refrigerate for 30 minutes.
- Remove from the fridge and heavily flour a clean counter surface.
- Flatten one of the dough balls into a round disk.
- Roll out with a floured rolling pin, always alternating which direction you roll.
- Carefully flip your pie crust once or twice and sprinkle with a little more flour to avoid your dough sticking to the countertop
- Using a 9 inch pie plate, place it upside down on top of your dough to see if your dough is big enough yet. You want about 1-1.5 inches of excess dough around the edge of the pie pan.
- Once big enough, gently fold the pie crust in half and place the seam in the center of your pie plate and carefully unfold.
- Fold excess edges underneath itself all the way around the pie.
- Use your favorite crimping method to decorate the outside edge of the pie crust.
- With a fork, poke holes all over the bottom and sides of the pie crust.
- Repeat steps 7-13 with second pie crust.
- Preheat the oven to 450 degrees.
- Bake for 9-10 minutes.
- Remove and let cool completely.
- Whip the heavy cream, 3/4 cup powdered sugar and 1 tsp almond extract with a whisk attachment until stiff peaks form.
- Remove from bowl into a new bowl and set aside.
- Add cream cheese, 1 cup powdered sugar and 1 tsp vanilla extract to the bowl that you whipped the whipped cream in and mix for 2 minutes until it is completely smooth.
- Add the whipped cream to the cream cheese mixture and gently fold in until its one homogeneous mixture.
- Set aside and move onto the fruit glaze.
For the fruit glaze:
- In a medium sauce pan add 2/3 cup water.
- In a separate bowl add sugar, salt and corn starch. Whisk together.
- Add 1/2 cup water to the sugar mixture and whisk together until sugar is fully mixed in.
- Bring water in sauce pan to a boil.
- Slowly stream in the sugar mixture, whisking constantly.
- Stir constantly over high heat for a couple of minutes until mixture becomes thick and loses a little bit of its milky color.
- Immediately remove from heat. Add Jello powder, lemon juice and jam and whisk to combine.
- Set aside to cool completely, stirring every 5 minutes.
- Once the crust and glaze are cooled completely, spread 1/2 jar Crunchy Biscoff onto the bottoms and sides of each baked pie crust.
- Divide cream mixture evenly between the two pie crusts and spread on top of the Biscoff.
- In a large bowl combine the peaches and fruit glaze.
- Divide fruit mixture evenly among two pies.
- Serve immediately or store in the fridge until ready to serve.
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