Peaches & Cream Pie

Karen Baker


My, Aunt Lula Bruce (1897-1994), Sullivan, MO, would make this pie for me whenever I came for visits. She would make her own pie crust,too. I have no idea where/who she got this from. I have never been "big" on really sweet things. This is not an overly sweet pie. I could smell it baking when I would come in the house and my mouth would water. I always had such a good time when I would be able to go up and stay with them for a while. As I got older, I would always make sure I got up whenever I could for a visit. This pie brings back memories. I hope you enjoy it, too.


★★★★★ 2 votes

1 Hr


  • 1
    pie shell, prepared in advance (i use bought frozen pie shell)
  • 5-6
    ripe peaches--pealed and halved (i use large can peach halves in light syrup if peaches not in season)
  • 1 c
    light cream (can use 1/2 c regular milk & 1/2 c canned milk)
  • 1 tsp
    almond extract
  • 2
  • 1/3 c
  • 2 Tbsp

How to Make Peaches & Cream Pie


  1. Prepare pie shell in advance and chill in refrigerator or freezer or use bought.
  2. Pre-heat oven to 350°. Arrange peaches, pitted side up, in the chilled, unbaked shell.
  3. Combine cream, extract, eggs and 1/4 cup sugar in bowl. Beat until well blended.
  4. Pour mixture around peaches in shell. Dot each peach with butter and sprinkle each peach with remaining sugar.
  5. Bake @ 350° for one hour. (check as you know your oven and it may vary with the cooking time). Remove and cool on rack.

Printable Recipe Card

About Peaches & Cream Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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