Peaches and Cream Pie
Yields: 1
Capture the flavor of peaches and cream in this unconventional pie.
  • Basic Pie Crust (recipe follows)
  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • 1 cup whole buttermilk
  • ½ cup heavy whipping cream
  • 4 large egg yolks
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 medium peaches, peeled, pitted, and sliced
  • Peach Whipped Cream (recipe follows)
  1. Preheat oven to 325°.
  2. On a lightly floured surface, roll Basic Piecrust to ⅛-inch thickness. Transfer to a 9-inch deep-dish pie plate, and gently press into the bottom and up the sides. Trim or crimp edges as desired. Refrigerate 20 minutes.
  3. Place a piece of parchment paper in the bottom of piecrust, letting ends extend over edges. Add pie weights or dried beans, and bake 20 minutes. Carefully remove paper and pie weights. In a small bowl, combine egg and 1 teaspoon water. Brush crust edges with egg wash. Bake 10 minutes more.
  4. Meanwhile, in a medium bowl, add buttermilk, cream, egg yolks, sugar, flour, salt, and vanilla; whisk to combine.
  5. Arrange peaches in crust, and pour buttermilk mixture over peaches. Bake until center is firm, about 1 hour. Let cool 1 hour, and serve with Peach Whipped Cream.
Recipe by Louisiana Cookin at