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“Another mouth-watering-sounding recipe from TOH. Unlike many of the other 'peaches and cream' pies here, this one doesn't use pudding mix.”
1hr 20mins

Ingredients Nutrition


  1. In a bowl, combine flour and salt; cut in butter (both amounts) until mixture resembles coarse crumbs.
  2. Combine egg and vinegar; add to flour mixture. Add water, 1 tbsp at a time until dough forms a ball.
  3. Divide dough in half. Roll out one portion to fit a 9-inch pie plate; transfer to pie plate. Trim pastry and set aside.
  4. In a large bowl, combine peaches and lemon juice.
  5. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches and gently toss to coat.
  6. Spoon into crust and dot with butter.
  7. Roll out remaining pastry; make a lattice crust and seal and flute edges. Sprinkle with remaining tbsp sugar.
  8. Cover edge loosely with foil and bake at 425°F for 15 minutes. Reduce heat to 350°F and bake for another 45-50 minutes or until peaches are tender and crust is golden brown.
  9. Cool on a wire rack.

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