Peach Cream Pie

When summer peaches are ripe and dripping, the simplest treatment is usually the best. This old-fashioned cream pie leaves the peaches in big halves, places them cut-side down in an unbaked crust, and lets them bake under a thin cinnamon-spiked cream custard until they sink into something between fruit pie and clafoutis.

The technique is dead simple but the timing matters. A blazing 450°F (230°C) start sets the crust quickly so it doesn’t get soggy under all that cream. Once the edges color, the temperature drops to 350°F (175°C) for the long bake that softens the peaches and thickens the cream into a silky custard.

Peaches need to be fully ripe but not falling-apart soft. Cling stone peaches resist breaking down in the oven, freestone are better. The skin can stay on or come off, your call. Skins add color and a bit of texture, peeled versions look more elegant.

Cool completely before serving. Warm cream pie is runny and disappointing. Cold, it sets into a perfect summer dessert.

Kitchen Tips

• Score an X in the bottom of each peach and dip in boiling water for 30 seconds to peel easily.
• Place peaches cut-side down so they hold their shape during baking.
• Use the freshest, ripest peaches you can find. This pie can’t hide bad fruit.
• Refrigerate at least 2 hours before serving so the custard sets properly.

Variations

• Sprinkle the top with coarse sugar before baking for a crackly crust.
• Swap cinnamon for cardamom or ground ginger for a different spice profile.
• Drizzle with a sweet white wine reduction or amaretto when serving.