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Peach Cream Pie

A summer favorite, this pie has a peaches and cream filling with a cinnamon streusel on top. The best way to use all the fresh, ripe peaches.
Prep Time20 mins
Cook Time45 mins
Additional Time3 hrs
Total Time4 hrs 5 mins
Course: Recipes
Cuisine: American
Servings: 8 slices
Author: Mallory


For the crust

  • 1/2 cup butter cold
  • 1 1/2 cups flour
  • 1/2 teaspoon salt

For the filling

  • 4 cups fresh sliced peaches
  • 1 cup sugar divided
  • 2 tablespoons flour
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 cup sour cream Or plain Greek Yogurt

For the streusel topping

  • 1/3 cup sugar white or brown
  • 1/3 cup flour
  • 1/4 cup butter
  • 1 teaspoon cinnamon


  • Preheat the oven to 400° F. Start by making the crust. Cut the cold butter into the flour and salt with a pastry blender until butter is pea sized or smaller. Press the crust into a greased 9 inch pie plate. Set aside.
  • To make the filling, peel and slice the peaches and gently toss with 1/4 cup of the sugar. Let sit for a few minutes. In a mixing bowl, combine the last 3/4 cup sugar, flour, egg, salt, vanilla and sour cream. Gently fold in the peaches. Carefully pour the mixture into the unbaked pie crust.
  • Bake for 15 minutes at 400° F, then reduce the oven to 350° F and bake for 20 minutes. (Don't take the pie out of the oven.)
  • While the pie is baking, make the streusel topping. Stir together the sugar, flour and cinnamon and cut in the butter until crumbly. Sprinkle the crumbs on top of the pie filling and bake for another 10 minutes at 400° F.
  • The pie is done when it just barely jiggly in the center. Let cool completely before serving. Store in the refrigerator.


If you make this recipe, leave me a rating and let me know how it went in the comments below.