Peach Cream Pie with Almonds

This old fashioned Peach Cream Pie recipe is made with fresh peaches, a sweet cream filling and topped with sliced almonds. A very beautiful and easy pie!

I recently acquired a collection of recipe books called "Women's Day Encyclopedia of Cookery." There are 23 books all together and were originally published in 1966. I have the 1979 editions and am currently going through volume 1.

There are so many interesting recipes in these books. This Peach Cream Pie with Almonds was the first one I tried. This recipe is just perfect for this time of the year as peaches are perfectly ripe.

What Ingredients do I need to make this Peach Cream Pie?

• Pie Crust - You will need pastry for a 1 crust 9-inch pie. I halved the pie pastry from this recipe. You can also use a ready-made pie crust
• Sliced Peaches - fresh is best for this dish. Frozen peaches are too watery
• Sugar - for sweetness
• Flour - a bit of all purpose flour helps firm up the filling
• Nutmeg - because it pairs so well with peaches!
• Whipping Cream - you can also use ½ cup milk and ½ cup whipping cream if you would like to lighten the recipe.
• Sliced Almonds - they give a nice crunchy texture to the dish and also look so pretty scattered on top!

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Peach Cream Pie with Almonds

Nina

This old fashioned Peach Cream Pie recipe is made with fresh peaches, a sweet cream filling and topped with sliced almonds. A very beautiful and easy pie!

5 from 2 votes

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Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course Dessert

Cuisine North American

Servings 8 slices

Calories 335 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 pie shell or pastry for a 1 crust 9-inch pie
• ▢ 3 ½ cups fresh peaches sliced
• ▢ ⅔ cup granulated sugar
• ▢ ¼ cup all purpose flour
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 cup heavy whipping cream
• ▢ ¼ cup almonds sliced and blanched

Instructions

 

• Preheat oven to 350°F. Prepare pie shell by lining it with parchment paper and filling it with baking weights ( I use dried beans).
• Par bake the pie shell for 10 minutes. Remove the weights and parchment paper and bake for another 10 minutes.
• Remove the pie shell from the oven and cool on a wire rack. Turn the oven heat up to 400°F.
• Combine the peaches, sugar, flour and nutmeg in a bowl. Pour into the pie shell and pour the whipping cream over the peaches.
• Bake for 35 minutes, remove pie from the oven and sprinkle top with almonds. Return the pie to the oven and bake for another 5 minutes, or until the almonds are lightly browned.
• Let the pie cool completely so that the cream sets. Cover leftovers and store in the refrigerator for up to 3 days.

Notes

1. You can substitute the peaches for other fruits (plums or berries).
2. I suggest using fresh peaches rather than frozen as they tend to have a lot of water to them.
3. You can lighten the amount of calories in the cream by using ½ cup whipping cream and ½ cup homogenized (3.25%) milk instead of 1 cup whipping cream.

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Nutrition

Serving: 8gCalories: 335kcalCarbohydrates: 39gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 34mgSodium: 104mgPotassium: 171mgFiber: 2gSugar: 24gVitamin A: 667IUVitamin C: 3mgCalcium: 40mgIron: 1mg

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