Our peaches and cream pie recipe will quickly become your “go-to pie recipe” when peach season hits and will always be a crowd favorite!! It’s certainly mine!
This peaches and cream pie is a little different in the best ways! The creamy, custardy filling complements the juicy sweetness of the peaches. Using the convenience of pre-made pie crust, this pie is simple to make, but looks and tastes like you purchased it from a high-end bakery.
So, when you put together the layers of flaky pie crust, custard, peaches, and streusel are such a perfect combination creating a result that is beyond the sum of its parts.
Honestly, this pie can be made year-round and will still impress. Serve with vanilla ice cream, or a little whipped cream, to present the perfect creamy, crunchy, peachy delight!
I hope you’ll try our peach cobbler (you just need to read the comments to know this is the best ever peach cobbler), peach pie, peach crisp, and peach bread pudding!
Move over milk and cookies, it’s time for Peaches and Cream!!
Peaches and Cream Pie Ingredients
- Refrigerated Pie Pastry: I use the Pillsbury pre-made refrigerated crust. If you are up to it, make your own pie crust.
- Peaches: During summer, I use fresh peaches. You can also use canned (not in heavy syrup though). In the Tips, I will explain how to peel fresh peaches easily.
- Sour Cream: Any brand, regular
- Egg Yolks: Separate the eggs and save the whites for another day.
- Sugar: I use white granulated sugar.
- Flour: All-purpose flour
- Vanilla: I use pure vanilla extract.
- Butter: Unsalted, keep cold.
Tips
- I’ve made this recipe multiple times, so you don’t have to. My instructions will ensure a flaky crust with filling that is not too runny, and not too thick!
- Also, I used an aluminum pie plate, so the plate doesn’t crack when placing the cold plate into a hot oven. Refrigerating the crust is key to a flaky well-baked crust.
- Regular Pie Plate: Make sure the pie dish is not deep-dish. The amount of the filling is just right for a regular 9-inch.
- Pre-Made Crust. Really? I have to be honest I like the easy and convenience of using 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 good and adds to the ease of baking. If you’re so inclined, you can use your favorite recipe for a 10-inch pie crust.
- How to make a foil pie shield: Before baking, I made a foil pie crust shield to prevent the edges from browning too much. Do it first, so you don’t burn your fingers.
- There are two methods:
- Tear off a 2-foot length of foil and crimp around the edges of the pie plate.
- Tear off a 1-foot length of foil, fold it in half and mark the center of the pie plate, then mark a series of dots four inches from the center. Cut out the marked inner circle and unfold. Save the shield for later if/when the edges of the crust need to be covered.
- There are two methods:
- 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!
Do The Peaches Need To Be Peeled For This Pie?
Yes, for this peaches and cream pie filling, you do indeed need to peel the peaches. If you don’t, the peel can, and often does, detach from the fruit as the pie bakes and creates an unpleasant chewy bit in the finished pie.
When using peach slices as a garnish, as you’ll see in the photos, I don’t bother to peel them because they aren’t baked.
How To Peel Fresh Peaches
- Create an Ice Bath: Fill a large mixing bowl, with water and plenty of ice. Set near the cooktop so transferring the peaches is easy.
- Fill a large, 8-quart pot filled 3/4’s full with water.
- Bring the water to a roiling boil. **See Note below.
- Using a sharp paring knife make an X on the bottom of the peach, just through the skin.
- Drop 3 peaches at a time in the water, not all at once, because the water temperature will drop too low to do its job, for 30 seconds. Remove with a slotted spoon. Transfer immediately into the prepared water bath. If mostly all the ice is melted, pour out some of the water (think of the principle of displacement) then, replace with new ice.
- Using your thumb or the tip of the paring knife, grab the edge of the skin at the X and peel.
***What is a rolling? When a liquid reaches a point in temperature that is boiling vigorously or turbulently and cannot be disrupted or stopped by stirring. The term Rolling Boil. If you’re looking at Grandma’s recipe card, it might use the term, Roiling Boil, which is the same thing as Rolling Bowl.
How To Tell If A Peach Is Ripe?
Wait, don’t squeeze! Obviously, if the peaches are rock hard, or have a greenish or light-yellow ring around the stem, they aren’t ripe!
Look for the color to be golden or reddish skin around the stem. If the color isn’t quite there, go ahead and place the peaches in paper bag on the counter. If you happen to have a banana or two that are ripe and has black dots, place it in the bag with the peaches.
The peaches will ripen really quickly, so please check them often. Once ripe, place them in the refrigerator but use them up quickly!
Can Frozen Or Canned Peaches Be Used?
Yes, you can. Frozen peaches will need to be thawed, well-drained, then placed on a paper towel to absorb extra moisture. Only use canned peaches in natural juices, not in syrup.
Canned peaches will need to follow the same steps as the frozen peaches. If you don’t take the time to remove the extra moisture from either of these options, the custard will be thinned out and the texture will be runny and won’t set properly.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your peaches and cream pie will last up to 3-4 days in the fridge. This must be stored in the fridge and NOT on the counter.
- Can You Freeze This? I do not recommend freezing. You will want this peach cream pie fresh.
- Make-Ahead: You can prepare the filling ahead of time. Then assemble and pop it into a preheated oven. This pie can be served at room temperature or cold.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
This pie is perfectly served all on its own but if you want to go over the top…serve with a scoop of vanilla ice cream or a large dollop of homemade whipped cream!
How To Make Peaches and Cream Pie
- Fit crust to the pie plate. Fold edges under and crimp. Using a fork, prick the bottom and sides of the crust.
- Fill with pie weights.
- Bake.
- Peel and slice the peaches and arrange it on the pie crust. Make the custard and pour it Bake.
- Make the streusel topping: combine the butter, flour, sugar, and cinnamon.
- Mix until the mixture resembles coarse crumbs.
- Remove the pie from the oven and evenly sprinkle the top with the streusel topping.
- Return the pie to the oven and bake again. If the crust is browning too quickly, cover the edge loosely with aluminum foil.
- Cool the pie completely.
- Serve.
***See the full instructions below.
More Must-Make Pies!!
- Sugar Cream Pie
- Million Dollar Pie
- Banana Cream Pie
- Apple Pie
- Pecan Pie
- Pumpkin Pie
- Pecan Pie Cobbler
- Pineapple Pie
- Blackberry Pie
- Mississippi Mud Pie
- Possum Pie
- Hershey Pie
- Strawberry Pie
- Fig Pie
- Pear Pie
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Peaches and Cream Pie
Ingredients
- 1 pastry for a 10-11 inch pie crust
- 6 medium peaches,
- 8 ounces 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
- 1 1/2 teaspoon cinnamon
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(1 1/2 teaspoon) 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 15-22 minutes longer or until the streusel is nicely golden, when shaken the pie is mostly firm with just a little jiggle, 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.
Fans Also Made:
Notes
- I've made this recipe multiple times, so you don’t have to. My instructions will ensure a flaky crust with filling that is not too runny, and not too thick!
- Also, I used an aluminum pie plate, so the plate doesn’t crack when placing the cold plate into a hot oven. Refrigerating the crust is key to a flaky well-baked crust.
- Regular Pie Plate: Make sure the pie dish is not deep-dish. The amount of the filling is just right for a regular 9-inch.
- Pre-Made Crust. Really? I have to be honest I like the easy and convenience of using 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 good and adds to the ease of baking. If you’re so inclined, you can use your favorite recipe for a 10-inch pie crust.
- How to make a foil pie shield: Before baking, I made a foil pie crust shield to prevent the edges from browning too much. Do it first, so you don’t burn your fingers.
- There are two methods:
- Tear off a 2-foot length of foil and crimp around the edges of the pie plate.
- Tear off a 1-foot length of foil, fold it in half and mark the center of the pie plate, then mark a series of dots four inches from the center. Cut out the marked inner circle and unfold. Save the shield for later if/when the edges of the crust need to be covered.
- There are two methods:
- 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!
I love every single peach dessert!
Same here, Owyn!? Happy baking!
I just made this. I have not tried it yet as it just came out the oven. I put it in for the last 15 minutes and checked it with the knife and it didnt come out clean. I put it in for another 5min..its still not 100% clean. It does jiggle a bit still after being in for the last 5min. I dont want to cook it any longer as I’m afraid it will ruin it. I have it cooling on the rack now. I will update once its cooled off and I can try it. I do know it looks and smells amazing. 🙂
Hope it goes well for you, Dawn. Let us know how it turns out!