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!
The Recipe
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.
Ingredients
- 8 peaches washed and skins removed
- 1 pint Peach Glaze (Marie Callendars is what I use.)
- 1 Package 8 oz. softened cream cheese
- 5 TBSP Milk
- 4 TBSP Sugar
- 2 tsp Almond extract
Instructions
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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 bath to cool.
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Once 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.
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In a mixer, blend the cream cheese, sugar, milk, and almond extract together until smooth.
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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.
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Refrigerate for an hour or more. Serve chilled.
Grandma Jolleys Favorite Pie Crust
Ingredients
- 2 ½ cups flour
- 1 tsp. Salt
- ¼ cup cold water
- 1 TBSP white distilled vinegar
- 1 egg
- 1 cup Crisco
Instructions
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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.
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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.
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Sprinkle a little flour onto a clean, dry surface and gently roll out the pie dough a little less than ¼ of an inch.
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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.
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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.
For the Strawberry version of this pie, click here: Grandma Jolley’s Strawberry Cream Cheese Pie
I know you will love this pie!
Enjoy!
xoxo,
Where do you find the glaze for both pies?
I buy them at the grocery store in the product section. Marie Callendars is the only brand that makes the peach glaze and there are a few brands of strawberry glaze. Marzetie is the other brand.