Fresh Peach Pie with Cream Cheese Filling
Today I’m sharing my homemade Fresh Peach Pie with Cream Cheese filling. This is another one of my husband’s grandma’s recipes and is essentially the same pie as the Strawberry Cream Cheese Pie that I’ve shared here.
Grandma Jolley made the best pies and her fresh peach pie with cream cheese filling is one of our family favorites! Everyone will love this pie and it’s very easy to make!
I use pie weights or navy beans on top of parchment paper to keep the pie crust from sliding down in the pie dish and to keep the dough from bubbling up. I also use a pie crust ring to keep the edges from burning. I’ve added the pie crust recipe below too. (Or you can cheat as I often do and use a store bought crust)
Fresh Peach Pie with Cream Cheese Filling
This is a fresh peach pie that has a cream cheese filling with almond extract in the bottom of the pie shell then topped with peaches in a peach glaze.
- 8 peaches washed and skins removed
- 1 pint Peach Glaze (Marie Callendars is what I use.)
- 1 Package 8 oz. softened cream cheese (regular kind)
- 4 TBSP Milk
- 4 TBSP Sugar
- 2 tsp Almond extract
Fill a large pot with water and bring to a boil. Gently set the peaches in the boiling water for one minute. Take out and immediatley put into a cold water and ice bath to cool.
The skins should peel right off after blanching. Once the peaches are peeled, cut them in half and remove the pit then dice into small 1" pieces. Then toss the peaches in the peach glaze and set aside.
In a stand mixer or with a hand blander, whip the softened cream cheese, sugar, milk, and almond extract together until smooth. You may need to scrape the bowl down and whip again to get all the lumps out.
Take the cream cheese mixture and spread evenly on the bottom and part way up the sides of a baked and cooled pie shell. Then add the peaches and glaze mix over the top of your cream cheese mixture.
Refrigerate for an hour or more. Serve chilled.
Grandma Jolleys Favorite Pie Crust
- 2 ½ cups flour
- 1 tsp. Salt
- ¼ cup cold water
- 1 TBSP white distilled vinegar
- 1 egg
- 1 cup Crisco or Butter
In a large mixing bowl, sift the flour and salt together. Then using a pastry blender, mix the Crisco together with the flour mixture until it becomes a little crumbly.
In a separate bowl, mix the water, vinegar, and egg together. Slowly add liquid ingredients into the flour mixture using your pastry blender. Once incorporated well, use your hands to mix together and form 2 equal sized balls out of the dough for each of the pie crusts.
Sprinkle a little flour onto a clean, dry surface and gently roll out the pie dough a little less than ¼ of an inch.
Roll the dough back up on the rolling pin. Lay it on the edge of your pie dish and unroll it right on top. Gently push the pie dough into the pan and then trim the edges about 1 inch below the edge and then fold under and pinch together with your fingers to form a nice edge.
Poke holes in the crust with a fork and bake at 400 degrees for approximately 13-16 minutes. Crust should be starting to turn to a light brown color. Take out of oven and cool on wire rack for about 20-30 minutes.
Here’s some of my helpful tips for this recipe:
Holly’s Helpful Tips
*When baking any pie crust shell, use dry beans or ceramic pie weights. Put a layer of parchment paper on top of the crust, and lay the beads on top. Put them in the pie shell before you bake and it will keep the pie crust from shrinking or sagging.
*If you don’t have the ceramic pie weights, you can use dry beans. I have done it both ways.
*Use a fork to poke holes in the bottom and sides of the crust before you put the dry beans or ceramic pie weights in. This keeps the pie crust from bubbling up!
*Be careful not to overwork the dough. You want pie crust to be flaky!
*I like to add a little more almond extract than the recipe calls for because my husband loves it that way, but if you’re a purist, stick to Grandma’s recipe!
*You can freeze half of the dough if you are only making one pie. The dough can get really sticky and soft if out too long after making and if it’s warm. I find it’s easier to refrigerate the dough if I have time. The store bought crust can be helpful if you don’t have a lot of time.
*Use the Marzetti or Marie Callendar’s strawberry fruit glaze. Don’t use danish dessert or packaged mix. These two are the best to use from our experience!
*Don’t use low fat cream cheese. Use the regular kind. It won’t turn out if you use the lower fat version.
*I like to use a pretty pie dish to bake my pies in. If you use the frozen pastry shell you can still put that into a pretty pie dish if you are entertaining and like it to be all pretty!
For the Strawberry version of this pie, click here: Grandma Jolley’s Strawberry Cream Cheese Pie
I know you will love this pie! Thanks so much for stopping by! Please subscribe to my blog on the home page so you never miss a post!