Grandma's Peaches & Cream Pie

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This is a classic pie that my Grandma Nancy makes every single summer when the peaches are perfectly ripe and juicy. My whole family is obsessed, hoarding the leftovers for themselves so they can sneak bites of leftovers for breakfast.

Grandma’s Peaches & Cream Pie

Time: 1 hour + chilling overnight // Servings: 1 Pie (about 8 slices)

INGREDIENTS

For the crust:

  • 1½ cups flour (you can also sub a GF flour!)

  • 3 tablespoons sugar

  • ½ cup flavorless oil like canola

  • 2 tablespoons milk

For the filling:

  • 8 ounces cream cheese, softened

  • ¼ cup brown sugar

  • 1 teaspoon vanilla

  • 8 fresh, ripe peaches, peeled and sliced (MAKE SURE THEY ARE VERY RIPE!)

  • 4 ounces whipped topping (like Cool Whip)

DIRECTIONS

  • Heat oven to 325ºF. 

  • Make the crust: Measure the flour and sugar in bowl. 

  • Combine oil and milk and add to the flour mixture. 

  • Stir with fork until large crumbs form and all flour is moistened. 

  • Pour into 9-inch pie pan.  Using hands, press dough over bottom and up sides.  Prick with fork. 

  • Bake for 15 minutes or until barely golden (If you’re using gluten-free flour, I always find that I have to cook it a little longer). Let cool completely. You can speed it up by placing it in the fridge.

  • Make the filling: Combine cream cheese, brown sugar and vanilla in bowl of electric mixer.  Blend until sugar is dissolved and mixture is fluffy. 

  • Gently fold in peaches and then whipped topping. 

  • Fill the cooled crust. Refrigerate overnight.  Garnish with whipped topping and peaches.

  • Keep chilled until ready to serve!

Alexandra Fiber