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Peaches and Cream Pie

Peaches and Cream Pie is a golden-crusted, creamy peach custard pie with fresh peach slices peeking through the surface. You’ll bake a smooth custard that sets into a silky slice, then chill until beautifully firm.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 store-bought or homemade 9-inch deep-dish pie crust unbaked
Peaches and cream filling
  • 4 peaches, ripe 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
  • 1 9-inch deep-dish pie dish

Method
 

Prepare and layer the pie
  1. Preheat the oven to 425°F, then press the unbaked 9-inch deep-dish pie crust into a 9-inch deep-dish pie dish.
  2. Arrange the sliced ripe peaches in the unbaked crust so they sit evenly across the bottom.
Make the custard and assemble
  1. Whisk together the eggs, granulated sugar, sour cream, all-purpose flour, vanilla extract, and cinnamon until smooth, with no dry flour streaks.
  2. Pour the custard over the peaches so it nearly covers the fruit.
  3. Sprinkle the optional crumble topping over the surface if using.
Bake, cool, and chill
  1. Bake at 425°F for 15 minutes until the edges start to set and turn lightly golden, then reduce to 350°F.
  2. Bake at 350°F for 30-35 minutes until the custard is set in the center and the crust is golden.
  3. Cool the pie for 30 minutes at room temperature so the custard firms up slightly.
  4. Refrigerate the pie for 2 hours to fully set before slicing.
  5. Serve chilled with whipped cream, and finish each plate with a clear view of peaches peeking through the custard.

Notes

For the smoothest custard, whisk just until the mixture turns glossy and lump-free—overmixing can add air that may puff and then settle. Refrigerate leftovers in an airtight container up to 4 days; freezing is not recommended because custard can weep after thawing. If you want a lower-sugar version, reduce granulated sugar by about 1/4 cup and expect a slightly softer set.