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Peach Cream Pie

Recipe from Taste of Home: Baking Classics. 


1 1/2 cups flour

1/2 teaspoon salt

1/2 cup cold butter


4 cups sliced peaches (I prefer more fruit in my pie so I used about 5-6 cups)

1 cup sugar (divided)

2 Tablespoons flour (I used corn starch)

1 egg

1/2 teaspoon vanilla

1/4 teaspoon salt

1 cup sour cream


1/3 cup brown sugar

1/3 cup flour

1 teaspoon ground cinnamon

1/4 cup cold butter

Combine ingredients for crust in bowl. Use pastry blender to cut in cold butter until pea-size chunks form. Press into pie plate. (Waaaaaaaaaay easier than adding water and rolling it out!)

Peel peaches by dunking them in boiling water for 30 seconds and immediately submerging them in ice water. (Skin should peel off easily.) Mix peach slices with 1/4 cup sugar. In a separate bowl, combine corn starch (or flour), egg, vanilla, salt, and remaining sugar. Mix well before adding to peach slices.

Pour peaches into crust. Bake at 400 degrees for 15 minutes. Lower temperature to 350; bake for 20 minutes.

While baking pie, make topping. Combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over pie and bake at 400 (again) for 15 minutes.