Ingredients
Equipment
Method
Step 1
- Preheat your oven to 400°F (200°C). Place your pie crust into a 9-inch pie dish, crimping the edges if desired. Set aside.
Step 2
- Prepare the peaches: In a large bowl, combine the peach slices, sugar, cornstarch, and cinnamon (if using). Toss gently to coat and let sit for 5–10 minutes to allow the natural juices to release.
Step 3
- Arrange the peach slices evenly over the prepared pie crust. Pour any remaining juices over the top — they’ll help create a caramelized base.
Step 4
- In a separate bowl, whisk together the sour cream, egg, sugar, flour, vanilla extract, and salt until smooth. This mixture will become your creamy custard filling.
Step 5
- Pour the cream filling evenly over the peaches, spreading it out gently with a spatula to cover them.
Step 6
- To make the crumb topping, combine flour and brown sugar in a bowl. Cut in the cold butter using a fork or your fingertips until the mixture forms coarse crumbs.
Step 7
- Sprinkle the crumb topping generously over the pie.
Step 8
- Place the pie on a baking sheet and bake at 400°F (200°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 35–40 minutes, until the filling is set and the top is golden brown.
Step 9
- Remove from the oven and cool completely on a rack. The filling will continue to set as it cools.
Step 10
- Serve chilled or at room temperature. Top each slice with fresh peach slices, whipped cream, or a scoop of vanilla ice cream for the ultimate indulgence. 🍑
Notes
🧊 Storage & Reheating
– Store leftovers covered in the refrigerator for up to 4 days.
– Serve chilled straight from the fridge, or let sit at room temperature for 15 minutes before serving.
– This pie can be made a day ahead — the flavors actually deepen overnight.
– Avoid freezing; the creamy filling and peaches can change texture once thawed. Tip: Keep it cold for the cleanest, creamiest slices! 🥄 Variations Take your Peaches and Cream Pie to the next level with these creative twists: Peach Berry Cream Pie: Add a handful of raspberries or blueberries for color and tang. Coconut Peach Pie: Mix shredded coconut into the topping or filling for a tropical flair. Honey Glaze Finish: Drizzle a touch of warm honey over the top before serving. Cinnamon Streusel: Add ½ tsp of cinnamon to your crumb topping for extra spice. Mini Pies: Use mini tart pans or ramekins for personal servings. No-Crust Version: Pour the filling into a buttered dish and bake for a crustless, custardy treat. Lemon Zest Boost: Add a bit of lemon zest to the cream filling for a bright, citrusy note. Cream Cheese Swap: Replace sour cream with softened cream cheese for a denser filling. Almond Crunch: Add sliced almonds or almond extract for a nutty twist. Gluten-Free Option: Use gluten-free pie crust and topping substitutes. ❓ 10 FAQs Can I use canned or frozen peaches?
Yes! Drain canned peaches well or thaw and pat dry frozen ones before using. Do I have to peel the peaches?
It’s optional — peeling gives a smoother texture, but the skins add color and flavor. Can I make it without the crumb topping?
Absolutely! It’s delicious either way — smooth and custardy or crumbly and crisp. Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute for sour cream. Why is my filling runny?
The pie needs time to cool completely to set — or the peaches might have been too juicy. Can I use nectarines instead of peaches?
Definitely! Nectarines work beautifully in this recipe. Can I make this ahead of time?
Yes — it tastes even better the next day once the flavors meld together. What’s the best way to serve it?
Chilled with whipped cream or vanilla ice cream for the perfect contrast. Can I make this gluten-free?
Yes! Use a gluten-free crust and topping mix. Can I add spices?
A pinch of nutmeg, cardamom, or ginger enhances the peach flavor wonderfully. 🏁 Conclusion This Peaches and Cream Pie is pure sunshine in dessert form — golden, creamy, and full of juicy peach flavor. The buttery crust, silky custard, and crumbly topping come together for a dessert that’s both nostalgic and elegant. Whether you bake it for a summer barbecue, a family gathering, or just to celebrate the season’s sweetest fruit, it’s guaranteed to become a favorite. Each bite is soft, creamy, and bursting with the natural sweetness of peaches kissed with vanilla. 🍑✨ So grab those ripe peaches and bake up this Peaches and Cream Pie — because some desserts are meant to be shared, savored, and remembered.
– Serve chilled straight from the fridge, or let sit at room temperature for 15 minutes before serving.
– This pie can be made a day ahead — the flavors actually deepen overnight.
– Avoid freezing; the creamy filling and peaches can change texture once thawed. Tip: Keep it cold for the cleanest, creamiest slices! 🥄 Variations Take your Peaches and Cream Pie to the next level with these creative twists: Peach Berry Cream Pie: Add a handful of raspberries or blueberries for color and tang. Coconut Peach Pie: Mix shredded coconut into the topping or filling for a tropical flair. Honey Glaze Finish: Drizzle a touch of warm honey over the top before serving. Cinnamon Streusel: Add ½ tsp of cinnamon to your crumb topping for extra spice. Mini Pies: Use mini tart pans or ramekins for personal servings. No-Crust Version: Pour the filling into a buttered dish and bake for a crustless, custardy treat. Lemon Zest Boost: Add a bit of lemon zest to the cream filling for a bright, citrusy note. Cream Cheese Swap: Replace sour cream with softened cream cheese for a denser filling. Almond Crunch: Add sliced almonds or almond extract for a nutty twist. Gluten-Free Option: Use gluten-free pie crust and topping substitutes. ❓ 10 FAQs Can I use canned or frozen peaches?
Yes! Drain canned peaches well or thaw and pat dry frozen ones before using. Do I have to peel the peaches?
It’s optional — peeling gives a smoother texture, but the skins add color and flavor. Can I make it without the crumb topping?
Absolutely! It’s delicious either way — smooth and custardy or crumbly and crisp. Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great substitute for sour cream. Why is my filling runny?
The pie needs time to cool completely to set — or the peaches might have been too juicy. Can I use nectarines instead of peaches?
Definitely! Nectarines work beautifully in this recipe. Can I make this ahead of time?
Yes — it tastes even better the next day once the flavors meld together. What’s the best way to serve it?
Chilled with whipped cream or vanilla ice cream for the perfect contrast. Can I make this gluten-free?
Yes! Use a gluten-free crust and topping mix. Can I add spices?
A pinch of nutmeg, cardamom, or ginger enhances the peach flavor wonderfully. 🏁 Conclusion This Peaches and Cream Pie is pure sunshine in dessert form — golden, creamy, and full of juicy peach flavor. The buttery crust, silky custard, and crumbly topping come together for a dessert that’s both nostalgic and elegant. Whether you bake it for a summer barbecue, a family gathering, or just to celebrate the season’s sweetest fruit, it’s guaranteed to become a favorite. Each bite is soft, creamy, and bursting with the natural sweetness of peaches kissed with vanilla. 🍑✨ So grab those ripe peaches and bake up this Peaches and Cream Pie — because some desserts are meant to be shared, savored, and remembered.