Old-Fashioned Peach Cream Pie

Ingredients and Weight:

For the Pie Crust: - All-purpose flour: 2 cups (250g) - Salt: 1/2 teaspoon (2.5g) - Unsalted butter (cold, cut into small cubes): 1 cup (2 sticks, 227g) - Ice water: 4-6 tablespoons (59-89ml)

For the Peach Filling: - Fresh peaches (peeled, pitted, and sliced): 6 cups (900g) - Granulated sugar: 1 cup (200g) - Cornstarch: 3 tablespoons (21g) - Ground cinnamon: 1 teaspoon (2g) - Ground ginger: 1/4 teaspoon (1g) - Salt: 1/4 teaspoon (1g)

For the Cream Filling: - Heavy cream: 2 cups (473ml) - Cream cheese (softened): 8 ounces (227g) - Granulated sugar: 1/2 cup (100g) - Vanilla extract: 1 teaspoon (5ml) - Kosher salt: 1/4 teaspoon (1g)

Preparation Time:

2 hours

Cooking Time:

1 hour

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

For the Pie Crust: 1. In a large bowl, whisk together the flour and salt. 2. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs. 3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Peach Filling: 1. In a large bowl, combine the peaches, sugar, cornstarch, cinnamon, ginger, and salt. Stir until combined.

For the Cream Filling: 1. In a large bowl, beat the heavy cream until stiff peaks form. 2. In a separate bowl, beat the cream cheese and sugar until smooth. 3. Add the vanilla extract and salt to the cream cheese mixture and beat until combined. 4. Gradually add the whipped cream to the cream cheese mixture and beat until well combined.

To Assemble the Pie: 1. Preheat the oven to 375°F (190°C). 2. On a lightly floured surface, roll out the pie dough to a 12-inch (30cm) circle. 3. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges. 4. Pour the peach filling into the pie crust. 5. Top with the cream filling. 6. Bake for 1 hour, or until the crust is golden brown and the filling is set. 7. Let the pie cool for at least 2 hours before serving.

Nutritional Information:

Serving size: 1 slice Calories: 450 Fat: 25g Saturated fat: 15g Carbohydrates: 45g Sugar: 30g Protein: 5g

Dish Characteristics:

• Classic and comforting dessert
• Creamy, sweet, and tart filling
• Flaky and buttery crust
• Perfect for a special occasion or a weeknight treat

User Comments:

• "This pie is the perfect balance of sweet and tart. The cream filling is so rich and creamy, and the crust is flaky and delicious."
• "I love how easy this pie is to make. It's perfect for a busy family night."
• "The peach filling is so flavorful. I used fresh peaches from my backyard and the pie turned out amazing."

Special Precautions and Tips:

• To prevent the crust from burning, cover the edges of the pie with foil during the last 15 minutes of baking.
• If you don't have a pastry cutter, you can use two forks to work the butter into the flour.
• Let the pie cool completely before cutting into it to prevent the filling from leaking out.