Peaches and Ale Cream Pie

It’s peach season in New Jersey and I went peach picking for the first time this year! I have about 12 pounds of peaches sitting at home waiting to be eaten. Believe me, 12 pounds is a lot of peaches. What better way to enjoy all of these juicy peaches than combining them with beer and trying out some new recipes. The Beeroness has done it again with her recipe for Peaches and Cream Ale Pie. Yum!

Photo Courtesy of

Photo Courtesy of


  • One pie crust (Note: This recipe requires a deep dish pie pan – 9 1/2 inches, 1.8 to 2 qt.)

For the cream layer:

  • 16 wt. oz. cream cheese
  • 2/3 cup white sugar
  • ½ tsp. salt
  • 1 egg
  • 2/3 cup cream ale
  • 1 tsp. vanilla extract
  • 2 tbsp. cornstarch
  • 2 tbsp. all-purpose flour

For the peaches:

  • 1 ½ lbs. peaches, pitted and sliced
  • 2 tbsp. cornstarch
  • ½ cup sugar
  • 2 tbsp. butter
  • ¾ cup cream ale


  1. Preheat the oven to 325° Fahrenheit.
  2. Roll the pie crust out on a flat surface, line a deep dish 9.5 inch pie pan, trim the excess.
  3. In a blender or a food processor add the cream cheese, 2/3 cup sugar, salt, egg, 2/3 cup cream ale, vanilla, flour and 2 tablespoons cornstarch.
  4. Blend until smooth and pour into pie crust.
  5. In a sauce pan over medium high heat, add the peaches, cornstarch, sugar, butter and cream ale.
  6. Simmer until thickened, about ten minutes.
  7. Pour the peaches over the cream cheese.
  8. Bake until the crust is golden brown and the edges of the filling has set but the center still jiggles when shaken, about 40 minutes.
  9. Chill until set, about 4 hours.

Dobrou Chut’!


7 thoughts on “Peaches and Ale Cream Pie

    • Hmm…that is an interesting thought. I didn’t think to use an IPA, but I think it would balance out the sweetness of the peaches nicely. Will have to try this out 🙂

  1. Pingback: Apricot Beer – Fruit Beer Friday | Beer Girl Blog

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