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.
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.
Ingredients and Substitutions
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.
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.
Get the Recipe: Peaches and Cream Pie
- 1 deep dish pie crust, homemade or store-bought
- 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
- 1 cup all-purpose flour
- 2/3 cup white sugar
- 1/4 teaspoon cinnamon
- Pinch salt
- 1/4 cup melted butter
- Preheat oven to 425° F.
- 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 425oven for 15 minutes, then reduce heat to 350and bake a further 35 minutes, or until set and golden. (*Note - check the pie after 25-30 minutes in to the 350bake time and cover loosely with aluminum foil if topping is golden enough at that point.) Allow to cool to room temperature. You can refrigerate and serve cooled as well.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!