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A slice of pie on a plate.

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!
Course Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 335kcal
Author Nina


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


  • 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.


  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.


Serving: 8g | Calories: 335kcal | Carbohydrates: 39g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 34mg | Sodium: 104mg | Potassium: 171mg | Fiber: 2g | Sugar: 24g | Vitamin A: 667IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg