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!