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Creamy Peach Pie with Crumb Topping is the perfect way to celebrate summer’s juicy peaches. This luscious dessert features a velvety cream cheese filling layered with fresh peach slices, all crowned with a delightful crumb topping. It’s not just a feast for the eyes; it’s a crave-worthy treat that will have everyone asking for seconds!
Why You’ll Love This Recipe
This pie is a showstopper that combines the sweetness of peaches with a creamy texture, making it a hit for any summer gathering. Plus, it’s easy to make and packed with flavor!
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- Fresh and Fruity: The ripe peaches add a burst of flavor.
- Creamy Filling: A smooth cream cheese base elevates the pie.
- Crumble Topping: A crunchy, sweet topping adds texture.
- Simple Steps: Easy to follow directions for a delightful dessert.
Ingredients
- 1 pre-made 9-inch pie crust
- 4 medium ripe peaches, peeled and sliced
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
How to Make Peach Cream Pie
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie pan and bake for 10-12 minutes or until lightly golden. Allow it to cool completely.
- In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- In another bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the cream cheese filling evenly over the cooled pie crust.
- Layer the sliced peaches on top of the cream cheese filling, arranging them as desired.
- In a separate bowl, mix the flour, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle this mixture evenly over the peaches.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
- Remove from the oven and let the pie cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Tips for the Best Results
- Ensure your cream cheese is at room temperature for easier mixing.
- Choose ripe peaches for maximum sweetness and flavor.
- For a crunchier topping, bake a little longer but keep an eye on it to avoid burning.
Easy Variations
- Swap out peaches for other fruits like blueberries or strawberries for a mixed fruit pie.
- Add a splash of almond extract to the cream cheese filling for a new twist.
- Incorporate nuts, like chopped pecans or walnuts, into the crumb topping for added crunch.
What to Serve With It
- A scoop of vanilla ice cream for a classic pairing.
- Fresh whipped cream for an extra touch of indulgence.
- A drizzle of caramel sauce for added sweetness.
- A light summer salad for a refreshing contrast.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This pie is best enjoyed chilled, so no need to reheat.
Recipe Card
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes (including chilling)
Yield/Servings: 8 servings
Ingredients:
- 1 pre-made 9-inch pie crust
- 4 medium ripe peaches, peeled and sliced
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie pan and bake for 10-12 minutes or until lightly golden. Allow it to cool completely.
3. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
4. In another bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Spread the cream cheese filling evenly over the cooled pie crust.
6. Layer the sliced peaches on top of the cream cheese filling, arranging them as desired.
7. In a separate bowl, mix the flour, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle this mixture evenly over the peaches.
8. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
9. Remove from the oven and let the pie cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Notes: Ensure your cream cheese is at room temperature for easier mixing. Choose ripe peaches for maximum sweetness and flavor.
