Peach Cream Pie

Peach Cream Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1½ cups flour

  • ½ teaspoon salt

  • ½ cup butter or margarine

  • 4 cups peaches, sliced

  • 1 cup sugar - divided

  • 2 tablespoons flour

  • 1 egg

  • ½ teaspoon vanilla

  • ¼ teaspoon salt

  • 1 cup sour cream

  • ⅓ cup sugar

  • ⅓ cup flour

  • 1 teaspoon ground cinnamon

  • ¼ cup butter or margarine


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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