Cream Cheese Peach Pie is one of the desserts high up on my list of favorites. You can make it with fresh or canned peaches so it’s a pie you can enjoy year round. Those delicious peaches sit atop a crust that is unlike any other I’ve tasted, and I mean that in a good way. The best part? You don’t have to roll out any dough! You just mix your ingredients and spread it into the pie dish. Let’s not forget to talk about the cinnamon sugar cream cheese top… It pulls everything together to make one amazing pie!
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Fresh Jersey Peaches
If you were to drive past my family’s farm today, you would see peppers, cabbage, turnips, cover crops, and a variety of squash. All delicious produce I enjoy, but once upon a time when I was a little girl, our farm was a peach orchard. My earliest memories of the farm are of those peaches. The pretty blossoms in the spring, trees as far as I could see, and sitting in peach boxes.
If you were raised on a farm, you probably get the whole sitting in peach boxes thing… there are lots of pictures of us farm kids taken in produce boxes, baskets, bushels, and bins, haha.
Fresh Jersey peaches are something special. You may not know this if you aren’t from New Jersey, but they are kind of a big deal… as they should be! When I was younger, we even celebrated the Jersey Peach every year at our county 4-H fair. There was the crowning of the Peach Queen, delicious peach treats, and plenty of fresh Jersey peaches to purchase. For me, peaches have a certain nostalgia attached to them. I don’t know if that is why this recipe for Peach Cream Cheese Pie is so special to me, or if it’s the fact that my mom made it for us so often while we were growing up. Either way, it’s an amazing pie that you have to try! I’m a poet and I didn’t know it…
Canned or Fresh
I did take the recipe my mom used to make and tweaked it a bit. (No offense, Mom! Your pie was always delicious.) I just wanted to make a couple of small changes. One of them was adding more cream cheese to the pie, because, well… cream cheese! The other change I wanted to make involved the peaches. My mom always used canned peaches for this pie. While that is still a tasty option, all the fresh peaches around lately were begging to be added to this pie. It’s pretty awesome that you can use the canned variety if you don’t have access to fresh peaches where you live, are in a hurry, or they aren’t in season. That said, I do believe the fresh peach takes this pie up a notch.
Shop At Local Farmer’s Markets
As I mentioned earlier, I am not able to walk out into our fields and pick some peaches. The next best thing was to head to a local farmer’s market. My dad’s cousins actually have one next door to our farm, so that’s where we headed. I was able to find delicious Jersey Peaches there along with some other tasty fresh produce. I brought my two younger sons along with me to help me pick out the right peaches for the job. Despite the way most of my shopping trips with these crazy boys go, we really had a good time! I took the opportunity to teach them about why fresh is best, and how important it is to support the local farmers. If you live in Gloucester County, NJ I highly recommend Grasso Girls Farm Market. Throughout the farming season, you can shop, pick strawberries, and take part in their Fall festivities.
I realize you may live far far away from me… I just hope I inspired you to head over to wherever your local Farm Market may be, check out their produce, and support your local farmers. Our farmers need all the support they can get. And, your pie will be that much better for doing so. 🙂
Get Your Pie On
Before you read all about how to make this pie, check out the video of me making it. Enjoy and don’t forget to subscribe!
Preparing Your Peaches
The first step to this pie is to prepare your peaches. I ended up using 4 good sized peaches, but depending on the size of yours, you may need 5. If you have leftovers, just save them to eat with yogurt, cereal, or ice cream… I vote ice cream!
Take your peaches and cut a small X on the bottom side. Then, drop them into a pot of boiling water. I let my peaches sit for about 3 minutes and then immediately place them into ice water. If your peaches are ripe, the skin should easily lift right off. If your peaches aren’t quite ripe, this may not work. If that is the case, no worries. Just grab your vegetable peeler and remove whatever doesn’t come off on its own.
Dice your peaches up into large chunks and set them aside.
If you are going to use canned peaches, just drain them well and then chop them up. I would use a large can.
Cream Cheese Mixture
After your peaches are chopped you can prepare the cream cheese mixture that will top your pie. It’s easy as pie… 😛 Just mix softened cream cheese, sugar, and vanilla for a couple minutes on medium speed. That’s it! Now, set that aside and move onto the crust.
The Magical Crust
This is one magical crust! It’s the pudding mix that makes it so special. You just mix your ingredients of flour, butter, egg, milk, baking powder, salt, and the star of the crust… vanilla pudding mix. After it comes together you need to spread it in an even layer (NOT UP THE SIDES) into a greased 10″ pie plate. I know this isn’t the most common size, but it’s necessary. If you don’t already own one, you can find the one I have here. It even has a lid for storing your pie! Trust me, it’s worth the purchase a million times over! Not only is this pie amazing, but I have recipes that are variations of this one to share with you in the near future.
Now, back to the spreading of the crust… This is a bit of a pain. Think pizza dough. You know how it doesn’t easily stretch? This crust does the same thing. It wants to pull back inward on ya. Just keep gently spreading with an offset spatula and you’ll get it.
Adding Your Peaches
Once you have your crust spread in an even(ish) flat fashion, you can add your peaches on top of it. Do NOT place them to the edge of the pie. This allows room for the crust to rise up the sides of the pie. I’d say give it about 3/4″ to an inch? You can refer to my video (above) to see what I mean. The thing is, you don’t have to be specific or perfect with arranging this pie. It will just look rustic, and rustic is in!
Topping It Off
The last step to assembling your pie is adding the cream cheese mixture you made earlier. Just don’t plop it on top of the pie and try to spread it. This will just push all of your peaches to the edge. You can use a piping bag like I did, or just fill a large zip-top bag and snip off the corner. Start in the center and pipe the cream cheese almost to the edge covering the majority of the peaches… remember you want the crust to have room to rise up the sides. Lightly spread the cream cheese with your offset spatula again and sprinkle the top with lots of cinnamon sugar. Mmmm!
Bake and Cool
Place your pie in a preheated oven and bake for 50 mins. While you will want to dig right in, make sure to let you pie completely cool on the counter. When it has completely cooled place it in the fridge for a few hours. Sorry to say… the longer the better! I leave mine in until the next day. Or, if you bake it in the morning, it will be perfect for an after dinner dessert.
Be sure to keep your pie stored in the fridge. This is why I love the pie dish I referred you to above. It has a lid that snaps on but still allows the pie to breathe.
Odds are though, you won’t have any to store away…
Here are some of the tools I used for this recipe:
Happy Baking! (And Eating!)
This pie is at the top of my list of favorites! It is made up of 3 delicious layers... The thick crust, the delicious peaches, and the cinnamon sugar cream cheese top... I mean cream cheese? Yes, please! It is sure to become one of your favorites, too!
- 3/4 cup flour
- 1 teaspoon baking powder
- 3 tablespoon unsalted butter softened
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 3.4 ounce package instant vanilla pudding mix
- 4-5 fresh peaches or 1 large can of peaches well drained
- 12 ounces cream cheese
- 3/4 cup sugar
- 1/2 tablespoon pure vanilla
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Cut an X on the bottom of your peaches and drop them into boiling water for 3 minutes.
Remove peaches from water and immediately place them into ice water.
The skin should peel right off. If not remove the remainder of the skin with a peeler.
Chop the peaches into large chunks and set aside.
Combine cream cheese, sugar, and vanilla in a bowl and beat at medium speed for 2 minutes. Set aside.
Combine flour, baking powder, butter, salt, egg, milk, and pudding mix. Beat at medium speed for 2 minutes.
Spread the batter in a greased 10" pie dish using an offset spatula. Try to make it an even layer but DO NOT go up the sides of the pan.
Spread your peach chunks evenly over the top of the crust batter. Be careful you DO NOT place any peaches along the edges. Leave about 3/4"-1" gap between the peaches and the sides of the pie pan.
Place your cream cheese mixture into a piping bag or zip-top bag and snip off the corner. Pipe the cream cheese over top of the peaches, again, not to the edge.
Using an offset spatula lightly spread the cream cheese mixture evenly over the peaches.
Mix together the 1 tbsp. sugar and 1/2 tsp. cinnamon and sprinkle it generously over the top of the pie.
Bake your pie at 350 degrees for 50 minutes.
Cool completely on a rack on the counter.
Chill in the fridge for 6-8 hours.
Store the pie in the fridge.
If you are using canned peaches, use a large can. Drain the peaches very well! Then, just chop them into large chunks the same way you would with the fresh peaches.