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Peaches and Cream Pie

Peaches and cream pie with a golden deep-dish crust and a silky peach custard filling, topped with fresh peach slices. Baked until the custard is set, then chilled for a sliceable, creamy texture dusted with cinnamon.
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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
  

Pie crust
  • 1 9-inch deep-dish pie crust Store-bought or homemade, unbaked.
Peaches and cream filling
  • 4 peaches Ripe, peeled and sliced (about 3 cups).
  • 3 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
Optional crumble topping
  • 0.33 cup flour If using the topping.
  • 3 tbsp butter Cut in, if using the topping.
  • 3 tbsp sugar If using the topping; mix with flour and butter until crumbly.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and layer
  1. Preheat the oven to 425°F and press the unbaked pie crust into a 9-inch deep-dish pie dish, shaping the edges as you go.
  2. Arrange the sliced peaches in the crust in an even layer so they peek through after baking.
Mix and fill
  1. Whisk together the eggs, granulated sugar, sour cream, all-purpose flour, vanilla extract, and cinnamon until smooth.
  2. Pour the egg mixture over the peaches, letting it settle to cover the fruit.
Add crumble (optional)
  1. If using the optional topping, sprinkle the crumbly mix of flour, butter, and sugar over the surface.
Bake and chill
  1. Bake at 425°F for 15 minutes, until the crust begins to set and the filling looks slightly puffed.
  2. Reduce oven temperature to 350°F and bake 30-35 minutes more, until the custard is set and the crust is golden.
  3. Cool the pie for 30 minutes, then refrigerate for 2 hours so the custard firms up for clean slices.
  4. Serve chilled with whipped cream.

Notes

For the silkiest custard, whisk until the batter is fully smooth before pouring over the peaches, and don’t skip the chilling step—2 hours helps it set. Refrigerate leftovers up to 3 days; freeze? No, the custard texture can break after thawing. For a lighter version, swap reduced-fat sour cream for the same amount without changing bake time.