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Peaches and Cream Pie

Peaches and cream pie with a golden, flaky deep-dish crust and a silky peach custard filling set until sliceable. Fresh peach slices sit under a smooth egg-and-cream custard, finished with cinnamon and an optional buttery crumb topping.
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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
  

For the pie crust
  • 1 9-inch deep-dish pie crust 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)
  • 0.333 cup flour Use for topping only.
  • 3 tbsp butter Cold butter, mixed until crumbly.
  • 3 tbsp sugar Use for topping only.

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  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 so it reaches the edges.
  2. Arrange the sliced peaches in the unbaked crust in an even layer.
  3. Whisk together the eggs, granulated sugar, sour cream, all-purpose flour, vanilla extract, and cinnamon until smooth, then pour the custard over the peaches.
  4. If using the crumble topping, sprinkle it evenly over the surface.
Bake and chill
  1. Bake at 425°F for 15 minutes until the edges are starting to set and the crust looks just beginning to color.
  2. Reduce the oven to 350°F and bake 30 to 35 minutes more, until the custard is set in the center and the crust is golden.
  3. Cool the pie for 30 minutes on a rack, then refrigerate for 2 hours to fully chill and firm up before slicing.
  4. Serve chilled with whipped cream for topping.

Notes

Pro tip: To prevent a soggy bottom, bake on a sheet pan (or place the pie on one) so heat circulates under the crust. Refrigerate covered up to 3 days; freeze after fully chilling for up to 2 months (thaw overnight in the fridge). For a lighter option, substitute light sour cream for the same amount to reduce richness while keeping the custard texture.