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Peaches and Cream Pie

Peaches and cream pie with a golden, flaky crust and a silky peach custard filling that sets into clean slices. Fresh peach slices peek through the surface, and the finished pie gets a light cinnamon dusting—ideal for a summer peach pie dessert.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 9-inch deep-dish pie crust Store-bought or homemade, unbaked.
Peaches and cream filling
  • 4 peaches Peeled and sliced (about 3 cups).
  • 3 eggs Large.
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 0.25 cup all-purpose flour
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Crumble topping (optional)
  • 0.33 cup flour
  • 3 tbsp butter
  • 3 tbsp sugar

Equipment

  • 1 sheet pan

Method
 

Prep the crust and peaches
  1. Preheat the oven to 425°F, then place the unbaked 9-inch deep-dish pie crust into a 9-inch deep-dish pie dish and press it into the sides and bottom.
  2. Arrange the sliced peaches in the unbaked crust in an even layer.
Make and bake the custard filling
  1. Whisk together the eggs, granulated sugar, sour cream, all-purpose flour, vanilla extract, and cinnamon until smooth.
  2. Pour the custard mixture over the peaches.
  3. Sprinkle the optional crumble topping over the surface for a light crumbly layer.
  4. Bake at 425°F for 15 minutes until the edges begin to look set and the crust starts to turn golden.
  5. Reduce the oven temperature to 350°F and bake for 30-35 minutes, until the custard is set and the crust is golden.
Cool and chill
  1. Cool the pie for 30 minutes at room temperature until it firms up and the top looks stable.
  2. Refrigerate the pie for 2 hours to fully set the custard before slicing.
  3. Serve chilled with whipped cream.

Notes

Pro tip: make sure the custard is fully smooth before pouring, so the surface sets evenly and shows peach slices throughout. Refrigerate leftovers up to 3 days; the pie can be frozen (whole or sliced) up to 1 month and thaw in the fridge overnight. For a lighter option, use low-fat sour cream and reduce granulated sugar by 2-4 tbsp without changing the bake temperature.