Peach and Cream Cheese Pie Recipe

In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add cold butter cut into small pieces, and crumble it with your fingers until it resembles coarse crumbs.

Next, add the egg yolks and mix until the dough begins to form. If the dough is too dry, incorporate the ice water a tablespoon at a time, mixing until you can form it into a ball.

Chill the dough in the refrigerator for 30 minutes. After chilling, roll it out and fit it into a 22-24 cm (9-10 inch) pie pan, pressing it gently into the edges. Prick the bottom with a fork to prevent bubbling, and pre-bake at 180°C (350°F) for about 10 minutes, with or without weights.

Wash and slice the peaches into wedges. In a separate bowl, combine the cream cheese, ricotta cheese, powdered sugar, cornstarch, vanilla sugar, eggs, lemon zest, and lemon juice. Mix everything until well combined and smooth.

This will create a rich and creamy filling that’s perfect for our pie.

Pour half of the creamy filling into the pre-baked crust. Evenly distribute the sliced peaches over the filling. Then, pour the remaining filling on top and add a second layer of peach slices.

Bake the pie at 165-170°C (330-340°F) for about 45-55 minutes, or until the center has a slight jiggle but is mostly set.

Once baked, let the pie cool at room temperature before refrigerating it for at least 4 hours, or ideally overnight. This resting period will enhance the flavors and texture.