Peaches and Cream Pie

Serves 8. Every bite of this adapted Half Baked Harvest recipe is sweet, salty, creamy, and bursting with juicy peaches and raspberries. The perfect summertime treat! Try it frozen, that's my favorite way and, so much easier to cut.

Crust

Peaches and Cream Filling

  • 1-1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 8 ounces crème fraîche, or room temperature cream cheese
  • 3-4 tablespoons powder sugar
  • 2 tablespoons raspberry jam or preserves
  • 1/3 cup honey
  • 3 ripe, but firm peaches, sliced
  • 1/2 cup fresh raspberries
  • small edible flowers, if available

To make the crust. Preheat the oven to 350 degrees F. This is also a perfect recipe for using your Margot’s Morsels Sassy Cin’Mon Sugar.  Drop the brown sugar and cinnamon from the crust ingredients and use salted instead of unsalted butter.

In a medium bowl, combine with a spatula the Crazy Crumbs (Sea Salt), butter, and cinnamon, and mix until combined. Remove a couple of  tablespoons of the dough to sprinkle over the finished pie. Press the remaining dough into an 9-inch pie plate. Place both to the oven and bake until toasted, about 6 minutes. Watch the crust to make sure it doesn't get too brown. Let cool completely before filling. Break up the extra dough into crumbs and set aside for serving.

Meanwhile, make the cream. In a large bowl, using an electric mixer, beat the cream and vanilla on medium-high speed until soft fluffy peaks form, about 2 to 3 minutes. Add the crème fraîche and sugar and beat until incorporated. Chill well.

To assemble, spread the raspberry jam over the bottom of the cooled crust and then spoon the cream over top, spreading in an even layer. Cover and chill for 6 hours, preferably overnight, until firm.

To prepare the peaches, bring the honey to a gentle boil in a medium saucepan, simmer for just a minute, remove from the heat and stir in the peaches, tossing to combine. Let sit, until cooled.

To serve, spoon a few peach slices over the cream, reserving the remaining peaches + honey for serving individually. Add a handful of raspberries and sprinkle on the reserve crumbs. Slice and serve immediately, topped with additional peaches and honey sauce.

To make a frozen pie. Complete the recipe through chilling of cream in the crust. Freeze the pie until firm, 3-4 hours or overnight. To serve, remove the pie 10 minutes before slicing. Top the pie with peaches and serve as directed above. The pie can be frozen for up to 2 weeks. 

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