Peaches and Cream Pie - Peaches and Cream Pie Recipe Video
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Video:Peaches and Cream Pie Recipe

with Jesse Rosado

Peaches and cream pie is a classic Southern dessert, and it's not too hard to bake. Here's an easy recipe for a peaches and cream pie everyone is sure to love.See Transcript

Transcript:Peaches and Cream Pie Recipe

Hi! This is Jesse Rosado for, and today, we're going to be talking about how to make peaches and cream pie.

Peaches and Cream Pie Ingredients

For this recipe, you'll need:
  • 1 unbaked pastry shell, 9 inches
  • 1/2 cup granulated sugar
  • Dash of salt
  • 1 tsp. ground nutmeg
  • 3/4 cup heavy cream
  • 3-1/2 cups fresh peaches, ripe but firm
  • For crumb topping: equal parts butter, flour and sugar

Prepare Pie Crust

The first thing we're going to do is get our pie crust prepped and pre-baked for the pie. And the way that you do that is take a fork and make little imprints in the bottom of the pie. Of course, you could - and we encourage you to - use your favorite pie crust recipe, but today, for time's sake, we're just using a pre-made 9-inch pie shell. Put it in the oven for 5 minutes at 400 degrees.

Types of Peaches to Use

There are two kinds of peaches to talk about. There are yellow peaches and there are white peaches. Traditionally, yellow peaches, like this one here, are grown in the South. They have long growing seasons and a lot of heat and moisture, and they traditionally grow much bigger and get a bit juicier. The white peaches traditionally grow more in Northern states, where they generally have shorter growing seasons, so they grow a little bit smaller. You can also use well-drained canned peaches for these recipes.

Blanch Peaches for Pie

Before you cook with these peaches, you have to get rid of the skin first. The way that you do that is by using the blanching method. Essentially, just put it in boiling water for a minute or so, so the skin will fall off. What you do is you slice through the top of the peach, making a cross, then another couple of slices to make sections of the peach. And you go halfway down through the peach, you turn it over, you drop it into a rolling boil of hot water, and you're going to want that to stay in that pot of water - submerged - for about one minute. So you take it out of the pot after about a minute or so, and you go ahead and drop it right into an ice bath for an additional minute or so. So these are ready to come out of the water here. As you can see, the skin is breaking pretty easily, away from the peach. The way I do it is I just peel, spin, peel, spin. And that is a perfectly peeled and blanched peach right there.

Assemble and Bake Peaches and Cream Pie

Now we're going to slice our peaches. The way you do that is break them in half, take out the pit, lay them flat side down on the cutting board, and make thin slices. Now that we've got them sliced, it's time to arrange them in our pie crust. There's really no art involved in that - basically, just make sure you have a consistent layer of peaches all throughout the pie. Next, I'm going to prepare the cream mixture for the pie. This is just a mixture of cream that's flavored with nutmeg, sugar, and just a dash of salt to round out the flavors. So now we're going to pour our creamy mixture right over our peaches. Now I have a basic crumb topping here, which is basically butter, flour, and sugar, and I'm going to sprinkle that over the pie to give it a nice decorative touch. We're going to put that pie in the oven. It goes in the oven at 400 degrees, for 35 to 45 minutes. Okay, here we are with our perfectly baked, golden brown, peaches and cream pie.

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