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“This pie must be chilled before serving. This is not a custard pie. The filling will look liquidy when the pie comes out of the oven. Don't bake the pie longer in hopes that the filling will firm up--the thickening occurs as the pie cools. Alternative pie pastry to use--an all-butter pie pastry or cream cheese pastry”
1hr 50mins

Ingredients Nutrition

  • 1 (9 1/2 inch) basic flaky deep dish pie shells (deep dish single crust)
  • Filling
  • 2 12-3 cups peeled peeled pitted and sliced ripe peaches (or one 1-lb. bag frozen sliced peaches partially thawed)
  • 1 cup heavy cream
  • 12 cup powdered sugar, sifted
  • salt (a big pinch)
  • 12 teaspoon vanilla extract
  • 12 cup firmly packed light brown sugar


  1. Place prepared unbaked pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
  2. Distribute peach slices evenly in the chilled pie shell.
  3. In a mixing bowl, combine the cream, powdered sugar, salt, and vanilla; whisk to blend.
  4. Slowly pour the cream over the peaches.
  5. Use a fork, if needed, to rearrange the peach slices evenly in the shell.
  6. Place the pie on the center oven rack; bake for 30 minutes.
  7. Remove from the oven and lower the temperature to 350°.
  8. Sprinkle the brown sugar evenly over the pie; then return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
  9. Bake about 15-20 minutes or until the filling is bubbly and the top is caramel-colored (the filling will still be liquidy).
  10. Transfer pie to a wire rack; let cool thoroughly.
  11. Cover loosely with tented aluminum and refrigerate at least 4 hours or overnight.

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