A delicious and creamy peaches and cream pie, filled with fresh peaches and cooked in a creamy, sour cream sauce. Topped with a crumble topping.

peaches and cream pie in pie pan with slice out

I have been making this peach pie for a very long time. It’s a must-make when it’s fresh peach season! What makes this peach special is the creamy sauce that bakes with the peaches, making a distinct “peaches and cream” pie experience.

Of course, the crumble topping is a nice touch, as well as being a little different. It brings a bit of peach crisp to this pie.

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Ingredients and substitutions

A few notes about the key ingredients …

Peaches – this pie is best enjoyed during fresh peach season. Be sure to use perfectly ripe peaches, that are still a little firm, for best results.

Sour Cream – for best results, use a full fat sour cream for the filling.

Pie Crust – You can use either your favourite pie crust recipe or a store bought pie crust for this one. You’ll want to use a deep dish one, in either case.

Recipe tip!

Peaches are especially juicy and likely to bubble over, so I suggest baking this pie on top of a baking sheet, to catch any drips.

peaches and cream pie sliced

Making ahead, storing and freezing

This pie is best enjoyed freshly baked or on the day it is baked. Store leftovers in the refrigerator for up to 2 days.

This pie can be frozen for up to 3 months.

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peaches and cream pie in pie pan with slice out

Get the Recipe: Peaches and Cream Pie

A delicious fresh peach pie, with a creamy, sour cream and peach filling and a shortbread crumble topping.
5 stars from 6 ratings
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings

Ingredients

  • 1 deep dish pie crust, homemade or store-bought

Filling:

  • 5 cups fresh peaches, about 5-6 large, peeled and thickly sliced
  • 2/3 cup white sugar
  • 1/3 cup all-purpose flour
  • 2/3 cup sour cream

Topping:

  • 1 cup all-purpose flour
  • 2/3 cup white sugar
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 1/4 cup melted butter

Instructions
 

  • Preheat oven to 425° F. (non convection/not fan-assisted)
  • In a large bowl, toss the peaches with the filling white sugar and flour. Stir in the sour cream. Spoon filling into unbaked pie shell, then place pie shell on a baking sheet.
  • In a medium bowl, stir together the topping ingredients (except butter). Stir in melted butter with a fork until you have evenly moistened crumbs, with just a few larger pieces. Scatter topping over pie filling.
  • Bake in 425F oven for 15 minutes, then reduce heat to 350F and bake a further 35 minutes, or until set and golden. (*Note – check the pie after 25-30 minutes into the 350F bake time and cover loosely with aluminum foil if the topping is golden enough at that point.) Allow to cool to room temperature. You can refrigerate and serve cooled as well.

Notes

Be sure to read the notes above this Recipe Card for more tips on making this recipe.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 462kcal, Carbohydrates: 72g, Protein: 5g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 25mg, Sodium: 166mg, Potassium: 257mg, Fiber: 2g, Sugar: 41g, Vitamin A: 610IU, Vitamin C: 6.5mg, Calcium: 37mg, Iron: 1.9mg
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