Creamy Peach Pie
User Reviews
5
Creamy Peach Pie
Description
Creamy Peach Pie uses canned sliced peaches combined with sour cream, sugar, flour, beaten eggs, and peach extract to create a soft, creamy filling that holds its shape after baking. The pie crust lines a 9-inch plate and contains the filling evenly. A streusel topping made from sugars, flour, cinnamon, and cold butter forms a lightly crumbly, sweet crust that crowns the pie with texture and cinnamon warmth.
The pie bakes until the filling is set and the topping is golden. Placing foil over the edges protects the crust from overbrowning. Once cooled completely and refrigerated, the pie firms and slices cleanly, making it a good dessert for warm weather or gatherings.
The pie can be served chilled or at room temperature depending on preference. The sweetness and spice balance is gentle and should highlight the peach flavor without overpowering it.
Ingredients
- 1 Single Pie Crust
For the Filling
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- pinch salt
- 2 egg beaten
- 1 cup sour cream
- ½ teaspoon peach extract
- 45 ounces peach 3 x 15 oz cans, drained, canned, sliced
Streusel Topping
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup butter cold and cubed
Instructions
- Preheat oven to 350°F.
- Line the bottom and sides of a 9 inch pie plate with a pie crust.
Filling:
- In a large bowl, combine 1 cup of sugar with ⅓ cup of flour, and salt. Whisk to combine.
- Add beaten eggs, sour cream and peach extract, whisk until well combined.
- Add the peaches to the bowl, using a spatula, gently stir to combine, careful not to crush the peaches.
- Transfer the filling to the prepared crust. Distribute evenly.
Streusel Topping:
- In a medium bowl, combine both white and brown sugar, cinnamon and ¾ cups flour. Stir to combine.
- Add the butter, using a fork or pastry cutter combine the mixture until it resembles coarse crumbs.
- Sprinkle the streusel over the creamy peach layer.
Bake:
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. If the crust starts to brown more than you prefer, place foil over the crust and continue baking.
- Remove from oven and place pie to cool on a wire rack.
- After completely cooled, refrigerate for at least 3 hours for the custard to settle.
- Serve with vanilla ice cream and garnish with fresh mint leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433 | 22% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 144mg | 6% |
| Potassium | 336mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 55mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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