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

Cook Time 50

Total Time 1 10

Servings servings

Calories 426kcal

Author Kathleen

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

US Customary - Metric

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.

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:
  1. Tear off a 2-foot length of foil and crimp around the edges of the pie plate.
  2. 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.
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!

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