Sheet Pan Peaches and Cream Pie
An easy sheet pan dessert featuring juicy peaches and a creamy custard base baked on a buttery crust, perfect for summer gatherings. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, granulated sugar, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks), cold and cubed unsalted butter
- 5-7 tbsp ice water
- 4 large, peeled and sliced peaches
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Cut in 3/4 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Step 2: Gradually add 5-7 tbsp ice water, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Step 3: Roll out the dough on a floured surface into a large rectangle to fit a rimmed sheet pan. Transfer dough to the pan and press to fit, trimming edges.
- Step 4: Arrange 4 peeled and sliced large peaches evenly over the crust.
- Step 5: In a medium bowl, whisk 3 large eggs, 1 cup heavy cream, 1 tsp vanilla extract, and 2 tbsp powdered sugar until smooth. Pour over the peaches evenly.
- Step 6: Bake for 35-40 minutes until the custard is set and the crust is golden brown. Let cool slightly before slicing into squares and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Peaches and Cream Pie take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Peaches and Cream Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Peaches and Cream Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Peaches and Cream Pie for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Peaches and Cream Pie?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
