The Peaches and Cream Pie is a beloved dessert that captures the sweet, sunny essence of summer in every bite. Its beauty lies in its simplicity鈥攁 flaky, golden pie crust holds a luscious, custard-like filling dotted with tender peach slices. This version is particularly approachable as it uses canned sliced peaches, making it a perfect dessert any time of year. The filling, a smooth blend of sour cream, sugar, and eggs, bakes up into a rich and creamy texture that perfectly complements the sweet peaches.
This is a fantastic “starter” pie for new bakers, as the preparation is straightforward. It’s the kind of dessert that feels both nostalgic and elegant, ideal for a family dinner or a summer potluck.
馃摑 The Complete Recipe
This recipe follows the ingredients listed in your image. For best results, ensure you have a 9-inch pie plate.
Yields: 1 (9-inch) pie
Ingredients
For the Pie:
路 1 unbaked 9-inch pie crust (store-bought or homemade)
路 2 cans (15 oz each) sliced peaches, drained
路 1 cup sour cream
路 陆 cup granulated sugar
路 2 tbsp all-purpose flour
路 1 large egg
路 1 tsp vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 375掳F (190掳C). Place your unbaked pie crust in a 9-inch pie plate and crimp the edges as desired.
- Make the Filling: In a large mixing bowl, whisk together the sour cream, granulated sugar, all-purpose flour, egg, and vanilla extract until the mixture is completely smooth and well combined .
- Assemble the Pie: Arrange the drained peach slices evenly over the bottom of the unbaked pie crust. Pour the sour cream mixture over the top, ensuring it spreads out to cover the peaches.
- Bake: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 40-50 minutes. The pie is done when the filling is set and just slightly jiggly in the center, and the top is lightly golden.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to set as it cools. For the best texture and flavor, refrigerate the pie for at least 2 hours before serving. Serve chilled for a refreshing treat .
馃挕 Tips for a Perfect Pie
路 Crust: If you are using a store-bought crust, you can blind-bake (pre-bake) it for 5-7 minutes at 375掳F before adding the filling to ensure the bottom stays crispy, especially if you prefer a very flaky bottom.
路 Peaches: Be sure to drain the canned peaches very well. Excess juice can make the filling runny. You can also pat them dry with a paper towel after draining.
路 Chilling is Key: This pie is best served cold. Chilling it allows the custard to fully set, making it easier to slice and resulting in a cleaner, more luxurious texture.