Peaches N' Cream Pie 4*Some new photos were added on 9/20/13

There’s a couple of things that lead to the making of this pie. One, I’ve been wanting one of those ceramic deep dish pie plates for a long time, the ones with the ruffled edges. They look so modern country, new yet classic. Unfortunately, it was $44 at Williams Sonoma so I tried to forget that adorable pie plate. Months later, I couldn’t believe my eyes when I saw one for $3 at TJ Max. No choice in color, but red will do for $3. I couldn’t wait to use it. (TJ Max does not have a consistent product line so you may not find this pie plate but they have great prices on kitchen stuff. You’ll find something.)

ceramic deep dish pie plate

Two, I’m so disappointed that summer is over and resisting it with all my might. Using peaches is my act of defiance. Take that. And lastly, I’ve been indexing the recipes (we’ll have an index page soon, I hope) and I was reminded of a Berry Pie that I made a little over a year ago. It was so good and I thought the idea would work well for peaches too, and it did. Peaches are less tart than berries so I cut the sugar content a little bit, which seemed to work out perfectly.

Another thing that I love about this pie, besides it’s creamy and fruity filling, is that it’s a make-ahead pie! Usually, pies are better if eaten the same day, but this one is meant to be made the day before, chilled to set (a little like cheesecake), and served just like that, no re-heating. I needed to bring something for the second day of Rosh Hashana and this was ideal. Make-ahead recipes are also helpful for Yom Kippur so keep this one handy.

Peaches N' Cream Pie 2

Peaches ‘N Cream Pie
~makes one (9″) deep dish pie


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening,cut in small pieces and chilled
  • 4 tablespoons butter, cut in small pieces and chilled
  • 3 tablespoons ice cold water


  • 3 cups diced peach (peeled)
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract


  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 4 tablespoons cold butter, cut into small pieces

Instructions –

1. In a large bowl, stir together flour and salt. Cut in shortening and butter,  with a fork or pastry blender, until it resembles coarse sand. Sprinkle water over it and toss together with a fork. When it starts to come together, push it into a ball with your hands. Wrap with plastic wrap and chill for at least 30 minutes before rolling out.

2. Preheat oven to 350 degees F. Roll out pie crust and lay into 9″ deep dish pie plate. Cut off excess dough.

3. Start filling the pie by spreading the peaches in the pie crust/dish. In a medium sized bowl, whisk together sugar, flour, and salt. Mix in sour cream, eggs, and vanilla extract, until well combined. Pour on top of peaches.

peaches in pie crust Pouring sour cream mixture

4. For the topping, stir together flour and sugar in a small bowl. Use a fork or pastry cutter to cut in butter, until it resembles course sand. Sprinkle it over the peaches and sour cream mixture.

Peaches 'N Cream Pie before baking 2

5. Bake for 50 minutes, or until bubbling lightly and golden. Cool on the counter completely before covering and refrigerating overnight. Serve cold.
Peaches N' Cream Pie whole 2

*Update 9/22/09: When I made this pie, I had no idea 5 Star Foodie (Natasha) had put out a Peaches ‘N Cream Makeover challenge. Hilarious that the round-up was that particular and that I made something suitable without even knowing it. If you want to make something with peaches and cream, checkout 5 Star Makeover.

posted by jessica at 08:45 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.