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Nutrition Facts
Serving Size 1 (184g) Recipe makes 8 servings
Calories 435
Calories from Fat 160		(36%)
Amount Per Serving		%DV
	Total Fat 17.8g	27%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 219mg		9%
Potassium 212mg		6%
Total Carbohydrate 65.7g		21%
	Dietary Fiber 2.3g	9%
	Sugars 44.0g
Protein 5.5g		11%
detailed view... how is this calculated?

Peaches & Cream Pie

Recipe #24618 | 1¼ hours | 15 min prep | add private note

⁽⁵⁴⁾ RATE IT NOW Print Recipe

By: Kim D.
Apr 8, 2002

This pie is delicious! This is a great dessert to serve at a BBQ Cookout! I get compliments on it all the time!

SERVES 8 (change servings and units)

Ingredients

3 cups fresh peeled and chopped peaches
1 unbaked 9-inch deep dish pie pastry
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
1 fresh peach, sliced for garnish if desired

Directions

1
Preheat oven to 350F degrees.
2
Place 3 cups fresh peaches into pie pastry.
3
In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.
4
Add eggs and sour cream.
5
Blend well.
6
Spoon mixture over peaches.
7
In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.
8
A pastry blender works well, but two forks or two knives will also work.
9
Sprinkle meal mixture evenly over pie.
10
Bake 60 minutes or until golden.
11
Garnish with fresh peach slices, if desired.
12
Refrigerate leftovers.

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Featured Reviews for This Recipe

From: Abby Girl

On Oct 24, 2009

Update: I used frozen peaches that I had put down during the summer. I didn't have enough, so I added some canned peaches. Once the pie was made up, there was no difference between the frozen and the canned. Although fresh peaches are preferable, canned and frozen and a very close second!!! Sept 2/2009 Wonderful...top drawer...I can't rave enough about this recipe!!! My DH and SIL had 2 large slices of pie and were fighting for the third (and last) piece. I was kinda skeptical about the 1 cup sugar in the filling...thinking it would be too sweet, but it was perfect as is!!! In the past, I have not been too fond of peach pies because there seemed to be an odd taste between the fruit and the crust...but that was not evendent in this pie... the way it was eaten up, and so quickly!!! I used JackieOhNo's Single Flaky Pie Crust (Food Processor) for the pie crust. Kudos, on a great find!!!

1 person found this review helpful

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From: Chef #1358733

On Aug 20, 2009

Great pie! I added a shot of amaretto to the sour cream filling. It was a great addition.

2 people found this review helpful

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From: MizzNezz

On Jun 8, 2002

This is scrumptious!! I didn't have fresh peaches, so I used my home canned ones. It came out really good. The sour cream gives a nice flavor. We liked the crunchy top too! Mine only had to bake for 50 minutes.

23 people found this review helpful

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From: Karen=^..^=

On Jul 14, 2002

This pie was truly OUT OF THIS WORLD!!! I used a mix of Georgia and California Peaches. The sweet, crunchy topping offset the less sweet taste of the creamy filling. The only thing I was unsure of was how small to chop the peaches. I did mine about 1/2-3/4 inch cubes and it worked fine. I was going to make this for July 4th and then a couple days later, but the kids ate all of my peaches both times! Finally, today I was able to make this yummy recipe because I told them "hands off the peaches" Thanks so much for a unique, delicious and easy recipe!