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 sauce. Topped with a crumble topping.

Besides being incredibly delicious, peaches are always a great, healthy fruit choice. A medium peach typically contains only 30 calories, with 1 g of protein and 8% of the daily requirement of vitamin C. Enjoy fresh peaches out of hand, in your baking or try grilling them for adding to a salad or to serve as a quick and easy dessert filled with a scoop of ice cream.

Peaches should be left to fully ripen on your counter. Once ripe, you can refrigerate to keep them at their best for longer.

Did you know that August 24th is National Peach Pie Day? To celebrate, I’ve made a pie – one of my favourites. It features beautiful fresh peaches in a creamy sauce, for a “peaches and cream” experience in pie form. On top is a lovely crumble. Enjoy as is, or a la mode!

Fresh peaches in collander

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
Calories: 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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