Creamy Peach Pie

Creamy Peach Pie Recipe

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Tammy Adam


This pie tastes more like a coffee cake. You can easily substitute blueberries or apples.

★★★★★ 1 vote
20 Min
1 Hr


3 c
fresh peaches, peeled and chunked
refrigerated pie crust
1/2 c
granulated sugar
1/2 c
brown sugar
1/3 c
all purpose flour
1 tsp
1/8 tsp
eggs, beaten
2/3 c
sour cream
1/4 c
sugar-for topping
1/4 c
brown sugar-for topping
4 Tbsp
butter, cold-for topping
1 tsp
cinnamon-for topping


1Preheat oven to 350. Place pie crust into pie dish.
2Peel and chunk fresh peaches and place into pie crust.
3Combine 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup flour, salt and sour cream. Add in beaten eggs. Stir until well blended. Pour over peaches.
4Combine 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup flour and cinnamon in a small bowl. With a fork slowly cut in butter a pat at a time until you get a crumbly mixture. Make sure the butter is cold. Sprinkle crumbly mixture over peaches and sour creme mixture.
5Bake at 350 about one hour or until golden brown on top. Cool and refrigerate several hours before serving. Cool whip is yummy on top.

About Creamy Peach Pie

Course/Dish: Pies
Hashtag: #peaches