With its layers of flaky crust, smooth filling, whipped cream, and blushing fruit, you’ll have this cool Peaches and Cream Pie on repeat all season long.Peaches and Cream Pie Print Recipe Pin Recipe Makes 1 (9-inch) pie Ingredients  All-purpose flour, for dustingAll-Butter Piecrust (recipe follows)6 large egg yolks (112 grams)¼ cup (32 grams) cornstarch½ teaspoon (1.5 grams) kosher salt2¼ cups (510 grams) puréed peeled fresh peaches (about 2 medium peaches)¾ cup (150 grams) granulated sugar6 tablespoons (90 grams) fresh lemon juice½ cup (113 grams) unsalted butter, cubed and softened1 cup (240 grams) cold heavy whipping cream½ cup (60 grams) confectioners’ sugar1 teaspoon (4 grams) vanilla extractGarnish: sliced fresh peaches InstructionsOn a lightly floured surface, roll All-Butter Piecrust into a 12-inch circle (about ⅛ inch thick).Gently transfer to a 9-inch pie plate, and trim excess to ½ inch beyond edge of plate.

Fold excess under, and crimp as desired.Prick bottom of dough all over with a fork, and freeze until firm, about 15 minutes.Preheat oven to 425°F (220°C).Top dough with a piece of parchment paper, letting ends extend over edges of plate.Add pie weights.Bake until edges are golden brown, about 15 minutes.

Carefully remove parchment and weights, and ba

Read More