Old-Fashioned Peach Cream Pie

Old-Fashioned Peach Cream Pie

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Cat Berner 1

"This is an old recipe handed down to me by my grandmother. It's really one of the best pies I've ever tasted."
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1 h 22 m servings 376 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
  3. Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
  4. Raise oven temperature to 400 degrees F (200 degrees C).
  5. Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
  6. Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.


  1. 31 Ratings

Most helpful positive review

This is a very tasty recipe. I thought the topping was just a little too sweet, so next time I may cut back a little on the sugar. Also, I used a deeper pie plate so I will increase the amount o...

Most helpful critical review

It was fine. I was hoping I'd love it. But I'm going to stick with straight up peaches in my pies.

Most helpful
Most positive
Least positive

This is a very tasty recipe. I thought the topping was just a little too sweet, so next time I may cut back a little on the sugar. Also, I used a deeper pie plate so I will increase the amount o...

I doubled the recipe to make two pies and baked both at the same time. I followed the directions step-by-step, but I was a little short on sour cream, so I probably only put about a cup-and-a-h...

I made mine with peaches, strawberries abd blueberries. It was fantastic. The sour cream gives it a great tang. I did however used half of the butter the recipe called for in the topping and ...

We loved this pie and it was very easy to make as well. I also used a deep dish pan and added a few more peaches to fill the dish better. It was great. There are only two of us at my house, but ...

My 9 yr old daughter and I made this pie together. Wow! We all loved it. I did add extra peaches to the recipe. My son said it should win best of show.

Old-Fashioned Peach Cream Pie definitely has its own zest and appeal. One difference I found preferrable in this recipe was the use of sour cream instead of cream cheese. As one who finds creamy...

Very delicious and beautiful to look at. The best peach pie I have ever made. I used butter in my pastry dough and it came out crispy which was a nice complement to the pie. I used a deep dis...

After peeling and slicing 2 cups of peaches, I realized they probably meant to use the tinned variety. But the fresh peaches were delightful and the pie itself was well worth the time and effor...

I made my own crust and added oats to the topping. My husband thought this was the best pie he'd ever eaten. Thank you for an awesome recipe!

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