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Peach Cream Pie


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  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 4 cups peaches, sliced
  • 1 cup sugar - divided
  • 2 tablespoons flour
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/3 cup sugar
  • 1/3 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter or margarine



Step 1

Combine flour and salt; cut in butter until crumbly. Press into a deep dish pie plate. Place peaches in a bowl; sprinkle with 1/4 cup sugar. Combine flour, egg vanilla, salt and remaining sugar; fold in sour cream. Stir into peach mixture and pour into crust. Bake at 400 for 15 minutes. Reduce heat to 350; bake for 30 minutes. For topping, combine sugar, flour and cinnamon in a small bowl; cut in butter until crumbly. sprinkle over the pie. Return oven temperature to 400; bake 15 minutes longer.

Note: I use canned peaches, so I cut back on sugar and just drain the peaches really well and let them sit in the strainer while I do the crust. the baking time is approximate but close.


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