Peaches & Cream Pie Recipe

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When fresh peaches are available, I make this pie all the time. My husband and I periodically sponsor a dessert party for our friends, and the peach cream pie remains a favorite.
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 4 servings


  • 1 sheet refrigerated pie pastry
  • 1 egg
  • 1/2 cup half-and-half cream
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted
  • 2 cups sliced peeled fresh or frozen peaches, thawed

Nutritional Facts

1 piece: 288 calories, 14g fat (7g saturated fat), 80mg cholesterol, 153mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 4g protein.


  1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  3. In a small bowl, combine the egg, cream, sugar, flour and butter. Arrange peach slices in crust; pour egg mixture over top. Bake for 10 minutes.
  4. Reduce heat to 350°. Bake 35-45 minutes longer or until center is almost set. Cool on a wire rack. Store in the refrigerator. Yield: 4 servings.
Originally published as Peaches & Cream Pie in Reminisce Extra July 2009, p52

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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