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Peach Cream Pie

Peach Cream Pie with a peaches and cream filling topped with cinnamon streusel is the best way to use all the fresh, perfectly ripe peaches.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Recipes
Cuisine: American
Servings: 8
Calories: 449kcal

Ingredients

Crust

  • ½ cup butter cold
  • 1 ½ cups flour
  • ½ teaspoon salt

Fruit and Cream Filling

  • 4 cups fresh peaches sliced
  • 1 cup sugar divided
  • 2 tablespoons flour
  • 1 egg
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 1 cup Greek Yogurt or sour cream

Streusel Topping

  • cup sugar white or brown
  • cup flour
  • ¼ cup butter
  • 1 teaspoon cinnamon

Instructions

Crust

  • Preheat the oven to 400°F. Cut the cold butter into the flour and salt with a pastry blender or a couple of forks until you have pea-sized crumbs. Press the crust into a greased 9 inch pie plate.

Fruit and Cream Filling

  • Toss peaches with ¼ cup of sugar. In a separate bowl, combine ¾ cup sugar, flour, egg, salt, vanilla, and yogurt. Gently fold in the peach mixture. Pour into the unbaked pie crust.
  • Bake for 15 minutes at 400°F. Reduce the temperature to 350°F and continue baking for 20 minutes.

Streusel Topping

  • While the pie is baking, make the streusel topping. Stir together sugar, flour, and cinnamon. Cut in the butter until crumbly. Sprinkle on top of the pie filling and bake for another 10 minutes at 400°F.
  • The pie is done when just set in the center. Cool completely before serving. Store in the refrigerator.

Nutrition

Calories: 449kcal | Carbohydrates: 65g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 383mg | Potassium: 177mg | Fiber: 2g | Sugar: 41g | Vitamin A: 814IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg