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A slice of peaches and cream pie topped with fresh peach
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Peaches and Cream Pie

Our luscious easy peaches and cream pie is loaded with fresh peaches and a homemade sweet cream filling and crowned with a streusel topping.
Course Dessert
Cuisine American
Keyword fruit pie recipes, peach pie recipes, Peach Recipes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 426kcal
Author Kathleen

Ingredients

  • 1 pastry for a 10-11 inch pie crust
  • 6 medium peaches divided
  • 1 cup sour cream
  • 3 large egg yolks
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract

Streusel Topping:

  • 4 tablespoons (1/2 stick) cold unsalted butter cut into small pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar

Instructions

  • Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out pie crust into a 12-inch circle, about 1/8" thick. Fit crust into a 9-inch pie plate. Fold edges under and crimp. Using a fork, prick the bottom and sides of the crust.
  • Line with parchment paper and fill with pie weights. Bake for 20 minutes. Remove weights and parchment, transfer to a baking rack and cool for 30 minutes.
  • Peel 5 of the peaches. Slice into 1/4 inch slices. Arrange the peach slices in overlapping concentric circles in the pie crust.
  • In a medium mixing bowl, whisk together sour cream (1 cup), egg yolks (3), sugar (1 cup), flour (1/4 cup), and vanilla (1 teaspoon) just until blended. Pour custard over peach slices on the pie plate.
  • Bake pie for 30 minutes or just until the custard begins to set. If the crust is browning too quickly, cover the edge loosely with aluminum foil.
  • Meanwhile, make the streusel topping by combining butter (4 tablespoons), flour (1/2 cup), sugar (1/4 cup), and cinnamon with your until the mixture resembles coarse crumbs.
  • After the initial 30-minute baking, remove the pie from the oven and evenly sprinkle the top with the streusel topping. Return the pie to the oven and bake another 15 minutes longer or until the streusel is nicely golden and a knife tip inserted into the center comes out of the pie clean.
  • Cool pie completely on a wire rack before serving. Top decoratively with remaining peach and serve.

Notes

  1. Peaches - If your peaches are really juicy, dab them off with a paper towel. You don’t want the fruit to add extra liquid to the custard! It’ll water down your creamy goodness.
  2. Crust: I have to be honest: I use a premade pie crust from the supermarket for this pie. I know, I know! A homemade crust would be more delicious, but store-bought tastes just fine and adds to the ease of baking. If you’re so inclined, you can use your favorite recipe for a 10-inch pie crust.
  3. Pie Size: I use a 9-1/2-Inch Pie Plate without fear of the filling bubbling over, but you can also use a 10-inch pie plate if you want a little extra room.
  4. Custard: This isn’t the type of custard pie that relies on you standing over the cooktop and stirring as it sets up! All you have to do is mix the ingredients together in a bowl and then pour them over the peaches into the crust. The custard then sets up as the pie bakes. So easy!

Nutrition

Serving: 1/8 of the recipe | Calories: 426kcal | Carbohydrates: 61g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 115mg | Potassium: 255mg | Fiber: 2g | Sugar: 40g | Vitamin A: 757IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg