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Peaches and Cream Pie

Peaches and cream pie is a golden-crusted deep-dish dessert with a silky peach custard filling where fresh peach slices peek through the surface. Baked until the custard is set and the crust turns deeply golden, then chilled for clean, sliceable wedges.
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Prep Time 20 minutes
Cook Time 50 minutes
chilling 2 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the pie crust
  • 1 9-inch deep-dish pie crust Use store-bought or homemade, unbaked.
For the peaches and cream filling
  • 4 peaches Ripe, peeled and sliced (about 3 cups).
  • 3 eggs Large eggs.
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 0.25 cup all-purpose flour
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
For the crumble topping (optional)
  • 0.33 cup flour All-purpose flour.
  • 3 tbsp butter Cold butter.
  • 3 tbsp sugar Granulated sugar.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 425°F, then press the unbaked 9-inch deep-dish pie crust into a 9-inch deep-dish pie dish with an even thickness.
  2. Arrange the sliced peaches in the unbaked crust in a single, fairly even layer so some slices remain visible at the top.
  3. Whisk together eggs, granulated sugar, sour cream, all-purpose flour, vanilla extract, and cinnamon until smooth, then pour the custard mixture over the peaches.
  4. If using the optional crumble topping, sprinkle the crumb mixture over the custard surface in an even layer.
Bake, cool, and chill
  1. Bake at 425°F for 15 minutes until the custard is beginning to set around the edges and the crust starts to turn golden.
  2. Reduce oven temperature to 350°F and bake 30-35 minutes more until the custard is fully set and the crust is deeply golden.
  3. Cool the pie for 30 minutes at room temperature so the custard firms up before chilling.
  4. Refrigerate the pie for 2 hours until cold and sliceable, then serve with whipped cream.

Notes

For the cleanest slices, let the pie fully cool for 30 minutes and then chill the full 2 hours before serving. Refrigerate leftovers up to 3 days; freeze baked pie slices for up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat sour cream while keeping the bake time the same to help the custard set properly.