The perfect blend of summer and fall, cozy spices and sweet fresh peaches cover cream cheese filling in this spiced peach pie recipe.
This recipe is a great blend of cozy fall and fresh summertime flavors.
In the late summer, if you’re looking for a fun and unique late-summer date idea or family outing, head to a local orchard to pick peaches. There’s no better way to spend time together and the juicy, fresh fruit are sooo worth it!
That is what makes this recipe one of my favorite recipes to make with the kids. Letting them see the process from start to finish is both educational and super rewarding. From picking the fruit fresh from the trees, to making the homemade crust, to finally tasting and enjoying the fruits of their labor, kids get to see and gain appreciation for all the steps involved.
Ingredients
4-5 peaches, peeled and sliced
1 tsp. lemon juice (optional)
1-1/4 c. water
1 c. sugar, divided
2 1/2 Tbsp. cornstarch
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. salt
8 oz. cream cheese
1/2 c. sour cream
1 tsp. vanilla
Pie crust
How to make this spiced peach pie recipe
Peel and slice (or dice) peaches. Toss peaches with lemon juice, if using.
In a medium saucepan, combine water, cornstarch, cinnamon, sugar, salt, and 1/2 cup of sugar. Cook over medium heat, whisking constantly, until the mixture has boiled for two minutes.
Add peaches and simmer 3-4 minutes. Remove from the heat and set aside to cool completely.
While the peaches cool, line a standard pie plate with pie crust, crimp the edges, prick the sides and bottom with a fork, and bake at 375 degrees for 15-16 minutes or until the edges begin to brown. Set aside to cool completely.
While the peach mixture and pie crust cool, cream together the cream cheese, sour cream, vanilla, and 1/2 cup of sugar.
Pour cream cheese mixture into cooled pie crust.
Top with cooled peach mixture.
Chill in the refrigerator for at least two hours before serving.
Enjoy!
Frequently Asked Questions
How do you keep a peach pie from being runny?
The cornstarch is used to thicken the peach mixture. If the peaches are extra juicy, increase the corn starch just a little at a time to thicken the sauce. Because adding cornstarch can cause lumps, add cornstarch to a little water and whisk before AND WHILE adding it to the sauce.
What is lemon juice used for in peach pie?
To keep the beautiful natural color of the peaches, add the teaspoon of lemon juice to the peaches and stir to coat. This isn’t a necessary step, but it does keep the peaches looking fresher for longer.
Can you leave peach skin on for pie?
Keeping the skin on the peaches can add an unpleasant texture and slightly bitter taste. Therefore, it is better to remove the skins from the peaches when using them for pie filling.
Can canned peaches be used in place of fresh peaches?
Fresh peaches are best for this recipe, but you can use a large can of peaches, well drained, if necessary.
Should you poke holes in the bottom of pie crust?
Yes, before baking, poke the sides and bottom of the crust several times (10-12 pricks around the entire crust should be enough). This will allow air to escape and prevent the crust from bubbling and cracking as it bakes.
Spiced Peach Pie Recipe
Ingredients
- 4-5 peaches peeled and sliced
- 1 tsp. lemon juice optional
- 1 1/4 c. water
- 1 c. sugar divided
- 2 1/2 Tbsp. cornstarch
- 1/2 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. salt
- 8 oz. cream cheese
- 1/2 c. sour cream
- 1 tsp. vanilla
- Pie crust
Instructions
- Peel and slice (or dice) peaches. Toss peaches with lemon juice, if using.
- In a medium saucepan, combine water, cornstarch, cinnamon, sugar, salt, and 1/2 cup of sugar. Cook over medium heat, whisking constantly, until the mixture has boiled for two minutes.
- Add peaches and simmer 3-4 minutes. Remove from the heat and set aside to cool completely.
- While the peaches cool, line a standard pie plate with pie crust, crimp the edges, prick the sides and bottom with a fork, and bake at 375 degrees for 15-16 minutes or until the edges begin to brown. Set aside to cool completely.
- While the peach mixture and pie crust cool, cream together the cream cheese, sour cream, vanilla, and 1/2 cup of sugar.
- Pour cream cheese mixture into cooled pie crust.
- Top with cooled peach mixture.
- Chill in the refrigerator for at least two hours before serving.
- Enjoy!
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