Peaches and cream pie

Craving something sweet and indulgent to finish your meal?

  • 1 hr cooking
  • Serves 6
  • Print
With a buttery and soft pastry with a hint of cinnamon and a fruity peach filling, this peaches and cream pie is one you will not easily forget.
Looking for more sweet pie recipes?


  • 6 ripe medium yellow peaches (900g), halved, stones removed
  • 100 grams butter, melted
  • 1 tablespoon plain (all-purpose) flour
  • 300 ml thickened cream
  • ½ cup (110g) caster sugar
  • 1 vanilla bean, split lengthways, seeds scraped
  • 2 teaspoons ground cinnamon
  • 1 egg, beaten lightly
Snickerdoodle pastry
  • 150g butter, chopped
  • ⅔ cup (145g) caster sugar
  • ⅓ cup (75g) firmly packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1¾ cups (265g) plain flour
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon cream of tartar
  • ¾ teaspoon bicarbonate of soda
  • ¼ teaspoon sea salt flakes


  • 1
    Preheat oven to 180°C/350°F. Grease a 28cm ovenproof frying pan.
  • 2
    Make pastry. Beat butter and both sugars in an electric mixer fitted with the paddle attachment for 3 minutes or until light and fluffy. Add egg; beat until well combined. With motor operating on low speed, add remaining ingredients, continuing to mix until just combined to form a dough.
  • 3
    Cut each peach half into three wedges; place in a large bowl. Add butter, flour, cream, half the sugar and the vanilla seeds; toss to mix well.
  • 4
    Combine remaining sugar with the cinnamon; dust half onto a clean work surface. Place dough on top; roll out to form a 28cm (11¼in) round.
  • 5
    Transfer peach mixture to greased pan; shake gently to spread evenly. Using the rolling pin, roll dough up onto itself, around rolling pin. Unroll dough over frying pan to cover peach filling completely. Tuck edge of dough down into side of frying pan to enclose filling; brush with egg. Dust pastry with remaining cinnamon sugar mixture.
  • 6
    Bake pie for 45 minutes or until pastry is puffed and golden. Serve warm pie with ice-cream, if you like.


The pastry is inspired by snickerdoodles, a cinnamon-flavoured American cookie. This pastry is buttery and soft, like the cookie, and does not need to be chilled before rolling out.

More From Women's Weekly Food