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Peaches & Cream Pie

Total Time

Prep: 25 min. Bake: 45 min. + cooling


4 servings

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.


  • 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


  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.

Nutrition Facts

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

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