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“This is an easy recipe that is delicious served warm or cold, I have made it many times and it always turns out great, use only whipping cream for this--haven't tried as yet but I think this would work well using apples in place of peaches and increase the cinnamon amount, you might want to give that a try--see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust

Ingredients Nutrition

  • 6 large ripe fresh peaches, peeled and sliced
  • 1 (9 inch) unbaked deep dish pie shells
  • 12-34 cup sugar (use 3/4 cup for a sweeter pie)
  • 3 tablespoons flour
  • 12 teaspoon cinnamon
  • 1 pinch salt
  • 34 cup whipping cream, unwhipped
  • 1 teaspoon vanilla
  • ice cream (optional)


  1. Set oven to 400°F.
  2. Set the pie pastry into the pie plate and flute edges as desired.
  3. Arrange the sliced peaches into pastry shell.
  4. In a bowl combine 1/2 cup sugar with flour, salt and cinnamon; mix/whisk until no sugar granules remain (add in more sugar to taste if desired).
  5. Stir in the whipping cream and vanilla.
  6. Place the pie plate onto a baking sheet.
  7. Bake for 40 minutes or until the filling is set.
  8. Serve warm with ice cream if desired.
  9. Refrigerate any leftovers.

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