Peach Cream Pie Recipe

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Peach Cream Pie Recipe

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4.5 4 4
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From field editor Denise Goedeken of Platte Center, Nebraska comes this yummy pie that's a sure winner when fresh peaches are in season. "The sour cream filling and cinnamon crumb topping complement the fruit flavor," she maintains.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 4 cups unsweetened sliced peaches (about 6 medium)
  • 1 cup sugar, divided
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • TOPPING:
  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate.
For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches.
Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes.
Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Peach Cream Pie in Taste of Home June/July 1995, p67

Nutritional Facts

1 piece: 498 calories, 23g fat (14g saturated fat), 93mg cholesterol, 419mg sodium, 67g carbohydrate (41g sugars, 3g fiber), 6g protein.

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • FILLING:
  • 4 cups unsweetened sliced peaches (about 6 medium)
  • 1 cup sugar, divided
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • TOPPING:
  • 1/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  1. In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate.
  2. For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches.
  3. Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes.
  4. Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Peach Cream Pie in Taste of Home June/July 1995, p67

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Reviews forPeach Cream Pie

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jmkasprak User ID: 2880256 4443
Reviewed Aug. 29, 2014

"This recipe was kind of a cross between a crumb pie and a cream pie. It was a little sweet for me, but my guests enjoyed it. I thought the topping overpowered the wonderful flavor of fresh peaches. I also didn't care for the oven temperature changes. Still, it's a solid recipe which a lot of people will love."

MY REVIEW
JennyMelynntoh User ID: 5058508 4442
Reviewed Sep. 1, 2009

"We all loved this pie...make sure you give it plenty of time to cool and refrigerate so it sets up otherwise it will be runny."

MY REVIEW
WJSymons User ID: 2585705 3315
Reviewed Jan. 29, 2009

"I tried this recipe using good canned peaches and it was really good. I'm sure it's even better with fresh peaches. I'll be baking it again."

MY REVIEW
robertahammond User ID: 972233 3862
Reviewed Jul. 27, 2008

"The absolute best pie I have ever tasted...and my hubby agrees!"

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