Peaches and Cream Pie

Peaches and Cream Pie

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.

Fresh peaches in collander

Cook’s Notes for Peaches and Cream Pie

It probably goes without saying, but 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.

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 and Cream Pie

Peaches and Cream Pie

Peaches and Cream Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 people
Energy: 462 kcal
Author: Jennifer
A delicious fresh peach pie, with a creamy peach filling and a shortbread crumble topping.
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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 tsp cinnamon
  • Pinch salt
  • 1/4 cup melted butter

Instructions

  1. Preheat oven to 425° F.
  2. 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.
  3. 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.
  4. 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.
 

Peaches and Cream Pie
 

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28 Comments

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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