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Peaches & Cream Pie

 Peaches & Cream Pie
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.
4 ServingsPrep: 25 min. Bake: 45 min. + cooling


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 piece equals 288 calories,

2 of 2

Peaches & Cream Pie (continued)

Nutritional Facts: 14 g fat (7 g saturated fat), 80 mg cholesterol, 153 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.