Peaches and Cream Pie

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Author The Inspired Home


  • 1 unbaked pie shell
  • 5 peaches
  • 2 trays of ice cubes or 1/4 bag of ice


  • 3/4 cup sour cream
  • 1/2 cup granulated sugar
  • 1/4 cup flour


  • 1 cup flour
  • 1 cup brown sugar
  • 1 pinch of cinnamon
  • 1/4 cup butter


  1. Preheat oven to 350F.
  2. Bring a large pot of water to boil.
  3. Place peaches in the boiling water for 3-5 minutes until cooked.
  4. Prepare ice bath in large bowl or sink - with ice cubes & very cold water.
  5. Use a slotted spoon to lift peaches from pot into ice bath.
  6. Brown unbaked pie shell in oven for 5-7 minutes until golden brown. Put a mug in the middle of the pie crust to keep the middle from bubbling. Let cool.
  7. When cool, peel skins from peaches and slice peaches into chunks or slices into the pie crust.
  8. Mix filling and add overtop of peaches in pie crust.
  9. Cut topping dry ingredients into butter with a pastry cutter. Sprinkle over top of the pie. Make sure the topping covers the entire top.
  10. Bake in the oven on 350F for 35-40 minutes.

Recipe Notes

I recommend using deep dish pie crusts and placing a cookie sheet under your pie while you bake it.