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Peaches and Cream Pie

Peaches and Cream PiePeaches and Cream PieThere's nothing more heart-warming than a slice of a homemade fruit pie, baked from scratch! This  Peaches and Cream Pie recipe uses a very easy to prepare crust that is guaranteed to be tender and flaky, not dry and hard. Fresh peaches are used for the filling but canned peaches can also be used when the fruits are not in season. Just drain the peaches well and lessen the sugar to about 1/2 cup. The crumble topping adds sweetness and crunch. Here is an easy dessert recipe for Peaches and Cream Pie.

Crust Pastry
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening, chilled
6 tablespoons cold water

3 cups fresh peeled and chopped peaches
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream

Crumble Topping
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
1 fresh peach, sliced for garnish if desired


Preheat oven to 350 degrees F.

Combine the flour, salt and shortening in a bowl and mix until mixture forms crumbs the size of small peas. Add water, 1 tablespoon at a time, mixing thoroughly after each addition until dough is completely moistened. Divide the dough in half and form each half into a ball. Wrap in plastic and refrigerate for at least 30 minutes before using. Only one of the dough will be used for this Peaches and Cream Pie recipe. The remaining dough can be stored in the freezer.

Lay rested dough on a lightly floured flat surface and roll the dough from the center to the edges to form a 12-inch circle. Line the dough onto a 9-inch pie plate, pressing gently to help the crust take the shape of the plate. Trim excess dough on the rim of the pie plate.

Place 3 cups fresh peaches into pie pastry.

In a medium bowl, combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream and mix until well incorporated. Spoon mixture over peaches.

In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse sand. Sprinkle crumble mixture evenly on top of  pie.

Bake for 60 minutes or until golden.

Serve warm or cold, with a scoop of vanilla ice cream if desired.

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