Community Pick
Peaches & Cream Pie
"This pie is delicious! This is a great dessert to serve at a BBQ Cookout! I get compliments on it all the time!"
photo by Swirling F.
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 cups fresh peeled and chopped peaches
- 1 unbaked 9-inch deep dish pie pastry
- 1 cup sugar
- 1⁄3 cup all-purpose flour
- 1⁄8 teaspoon salt
- 2 eggs, beaten
- 1⁄2 cup sour cream
- 1⁄2 cup sugar
- 1⁄2 cup all-purpose flour
- 1⁄4 cup butter
- 1 fresh peach, sliced for garnish if desired
directions
- Preheat oven to 350F degrees.
- Place 3 cups fresh peaches into pie pastry.
- In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.
- Add eggs and sour cream.
- Blend well.
- Spoon mixture over peaches.
- In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.
- A pastry blender works well, but two forks or two knives will also work.
- Sprinkle meal mixture evenly over pie.
- Bake 60 minutes or until golden.
- Garnish with fresh peach slices, if desired.
- Refrigerate leftovers.
Questions & Replies
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I’ve been making this pie for nearly 30 years. I alternate between peaches and blueberries! I’ve even done it with both(half & half). Everyone loves this pie. -
Has anyone made this pie with a graham cracker crust? If so how was it?
Reviews
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This is scrumptious!! I didn't have fresh peaches, so I used my home canned ones. It came out really good. The sour cream gives a nice flavor. We liked the crunchy top too! Mine only had to bake for 50 minutes. -
My peaches were not ripe enough so I used 2 cans of peaches in their own juice, drained. Fantastic! I empressed everyone that tried it. Not too sweet, just right for this non dessert eater. Thanks for a great recipe. -
This pie was truly OUT OF THIS WORLD!!! I used a mix of Georgia and California Peaches. The sweet, crunchy topping offset the less sweet taste of the creamy filling. The only thing I was unsure of was how small to chop the peaches. I did mine about 1/2-3/4 inch cubes and it worked fine. I was going to make this for July 4th and then a couple days later, but the kids ate all of my peaches both times! Finally, today I was able to make this yummy recipe because I told them "hands off the peaches" :) Thanks so much for a unique, delicious and easy recipe! -
This is the kind of recipe that makes it all worthwhile - sifting through hundreds of recipes just to find a treasure like this one. Words cannot express how delicious this pie is - warm out of the oven. Thanks so much Kim! I didn't make any changes to the recipe, and it was perfect! I loved the simplicity of the recipe, and that delicious crunchy sweet topping. I too, used recipe #66929 -
This pie was excellent and what makes it even more appealing is how easy it was to make. I bake a lot, but have not made many pies from scratch so I'm not an expert pie maker by any means. I used a deep dish frozen pie crust and this made it a snap to put together. Used three large thin sliced fresh peaches and followed the recipe exactly as written. It seemed like a lot of liquid was poured in the crust and my peaches were pretty juicy, so I was a bit nervous it would turn out too runny. Happily this was not the case. I could not quite fit all the topping on the pie since the pan would have been too full, but this did not affect the outcome at all. Baked for about 1 hour and it came out a beautiful light brown on the outside with no over baked crust, and moist but not runny on the inside. Be sure to put a oversized cookie sheet under the pie pan to catch any drippings!!! I highly recommend this recipe.
see 93 more reviews
Tweaks
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I have been making this pie recipe for over 10 years now....I find it also works well as Blueberries 'n Cream. Just substitute 3 cups fresh blueberries for the peaches.
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This recipe is simply fantastic!<br/>I used red blood peaches for this recipe (purple color!), plain yogurt instead of sour cream and bread crumbs instead of flour for the topping.<br/>I will do this again as I still have a lot of fruits in the freezer and this recipe can be used with any of them!<br/>Thanks a lot for posting this recipe! -
A lovely, delicious pie. I used a large can of fruit cocktail in place of the peaches and cut the sugar by 1/4 because the one cup sounded like a lot to me. -
You can see I did a double crust with this recipe, and it worked well. This was a deep dish pie pan so I probably used about 5-6 cups of peaches in stead of 3 cups. I followed the "cream" portion of the recipe, except that I did add 1/3 cup heavy cream to it. I will definitely make this again, but I might increase the sugar to the cream recipe as someone else commented below. (FYI The pastry recipe is from King Arthur, look for "the mixer recipe.")
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We LOVED this pie! It was peachy perfection. I used a Pilsbury refrigerated crust, about 3 1/2 cups of fresh peaches, brushed some plum jam on the crust to keep it from getting soggy, used plain yogurt instead of sour cream and added about a teaspoon of cinnamon to the topping. I needed to bake the pie for an additional 20 mins. I'm so excited to have this recipe, I'll be using it from now on. Thanks so much for posting this great recipe!
RECIPE SUBMITTED BY
Kim D.
Houston, 0
<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p>
<p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. 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