Ingredients for Peaches Cream Pie
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How to Make Peaches Cream Pie
- Preheat oven to 350°F (175°C).
- Place 3 cups sliced fresh peaches into a 9-inch pie crust.
- In a medium bowl, whisk together 1 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon salt.
- Add 2 large eggs and 1 cup sour cream to the sugar mixture.
- Whisk until smooth and well combined.
- Pour the cream mixture evenly over the peaches in the pie crust.
- In a separate bowl, combine 1/2 cup granulated sugar, 1/2 cup all-purpose flour, and 1/4 cup (1/2 stick) cold unsalted butter.
- Using a pastry blender (or two forks), cut the butter into the flour mixture until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the peach and cream filling.
- Bake for 60-75 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before garnishing.
- Garnish with fresh peach slices and a dusting of powdered sugar, if desired.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
177g
Fat
37g
Carbs
21g
