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Peaches and Cream Ale Pie


Peaches and Cream Ale Pie2

Cream ales found their way into the American beer system during prohibition, an ironic time for many great alcoholic beverages to have gotten their start. The name is a bit misleading, cream isn’t involved in the brewing process, but the taste is smooth and even a bit creamy which is where the name comes from.

As we hurdle towards summer, and events which center around our tub of craft beer offerings, cream ales are a great style to include when trying to satisfy the masses. These are easy to drink beers that have low hop character, smooth crispy flavors and some hints of fruit.

I used a cream ale from the Pacific Northwest, from a brewery that has become a mainstay in my fridge since I moved north. Nuptiale from Ninkasi is a great beer to stock up on for those summer get togethers, it’s what I refer to as a Gateway Beer. Perfect for the craft beer snobs, and just what a craft beer newbie needs to get hooked.

Peaches and Cream Ale Pie4

Peaches and Cream Ale Pie


  • One pie crust

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 tbs cornstarch
  • 2 tbs all purpose flour

For the peaches:

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


  • Preheat the oven to 325.
  • Roll the pie crust out on a flat surface, line a deep dish 9.5 inch pie pan, trim the excess.
  • 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. Blend until smooth, pour into pie crust.
  • In a sauce pan over medium high heat, add the peaches, cornstarch, sugar, butter and cream ale. Simmer until thickened, about ten minutes.
  • Pour the peaches over the cream cheese.
  • 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.
  • Chill until set, about 4 hours.


This requires a very deep dish pie pan. 9 1/2 inches, 1.8 to 2 qt.
If you use a small pie pan you will have far too much filling.

Peaches and Cream Ale Pie3

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My Kitchen Stories May 28, 2014 um 2:20 am

Never heard of a cream beer but will look for one. I just love this idea.


Taylor @ Food Faith Fitness May 28, 2014 um 3:43 am

My (beer obsessed husband) has been requesting me to make some sort of peaches and cream creation, and THIS is going to give me all the gold stars in his books! SO excited about this, thanks for a great recipe! Pinned 🙂


Katrina @ Warm Vanilla Sugar May 28, 2014 um 3:58 am

A solid cream ale is so yummy…I can only imagine how fab it is in a pie!! Yusss!


abigail May 29, 2014 um 4:50 am

So long diet this pie looks way too good!


Paula – bell’alimento May 29, 2014 um 7:26 am

Oh sweet Mamma, pass me a fork.


Steph June 9, 2014 um 9:55 am

THIS WAS SO GOOD! I had to use the deep dish apple pie pan from my grandma and it was just the right size. But the filling could also make two small *regular* sized pies too.


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