Fresh Peach Pie with Almond Whipped Cream

Enjoy sweet, juicy peaches at the peak of freshness by incorporating them into this delicious Fresh Peach Pie with Almond Whipped Cream.

Fresh Peach Pie with Almond Whipped Cream
Serves: 1 (9-inch) pie
  • Double Piecrust (recipe follows)
  • 6 large peaches, peeled, pitted, and sliced (about 6 cups)
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • ½ cup potato starch
  • 2 tablespoons fresh lemon juice
  • ⅛ teaspoon kosher salt
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon almond liqueur or ¼ teaspoon almond extract
  • Garnish: fresh mint
  1. Position oven racks in center and bottom of oven. Preheat oven to 425°.
  2. Let Double Piecrust stand at room temperature for 15 minutes.
  3. Meanwhile, in a large bowl, stir together peaches, 1 cup granulated sugar, starch, lemon juice, and salt. Let stand for 15 minutes.
  4. Lightly spray a 9-inch pie plate with cooking spray. On a lightly floured surface, roll one portion of piecrust into a 12-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Using a slotted spoon, spoon peaches into crust; discard liquid.
  5. On a lightly floured surface, roll remaining piecrust into an 11-inch circle. Top fruit with crust. Trim excess top and bottom crusts; fold edges of crusts under, and crimp as desired. Make 4 small slits in top of crust. Brush 1 tablespoon cold cream onto crust; sprinkle remaining 1 tablespoon granulated sugar onto crust.
  6. Bake on bottom oven rack for 15 minutes. Reduce oven temperature to 375°. Bake on center oven rack until juices are bubbling through crust, 30 to 35 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.
  7. In a large bowl, beat remaining 1 cup cold cream and confectioners’ sugar with a mixer at medium-high speed until soft peaks form. Beat in liqueur or extract. Serve with pie. Garnish with mint, if desired.

Double Pie Crust
Serves: 1 (9-inch) pie crust
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • 6 to 8 tablespoons cold whole buttermilk
  1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk, 1 tablespoon at a time, until a dough forms.
  2. Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk. Wrap separately in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.