Is This the Perfect Peach Pie? The Secret to Getting a Silky Cream Filling and Juicy Fruit in Every Bite

We’re used to thinking that all the most delicious desserts are also the ones that you need to spend hours trying to master. However, some modern recipes have already proved this point wrong, and this peach pie with the creamiest filling is one of the best examples.

All you need is just to mix all the necessary ingredients together and wait around thirty minutes until the pie is baked — the best sweet treat is on your table.

Here’s what you need:

For the dough: 1 egg, 100 g of sugar, 8 g of vanilla sugar, lemon zest, 140 g of butter, 300 g of flour, 10 g of baking powder.

For the cream: 400 ml of milk, 2 egg yolks, 5 tablespoons of sugar, 8 g of vanilla sugar, 3 tablespoons of cornstarch, 3 tablespoons of mascarpone, 30 ml of lemon juice, about 800 g of peaches in syrup.

First, prepare and knead the dough: beat the egg with sugar and vanilla, then add the zest, softened butter, flour, and baking powder. Knead into a soft dough and divide it into two parts. Press the larger portion into the pan, forming the bottom and sides. Use a fork to prick the surface.

For the cream, mix the milk, egg yolks, sugar, and cornstarch, and cook until thickened, stirring constantly. Remove from heat, add the mascarpone and lemon juice.

Spread the cream over the base and arrange the peaches on top. Roll out the second portion of dough and cover the pie, pinching the edges together. Bake at 180°C for about 30 minutes until golden brown. If you like, sprinkle with almond flakes or powdered sugar.