Peaches and Cream Pie

  • Yield: 10 servings


3cups chopped fresh peaches
1-- unbaked 9-inch deep-dish pie shell
1cup sugar
1/3cup flour
1/8teaspoon salt
2-- eggs, beaten
1/2cup sour cream
1/2cup sugar
1/2cup flour
1/4cup butter
1-- fresh peach, sliced


  1. Arrange chopped peaches in pie shell.  Combine 1 cup sugar, 1/3 cup flour and salt in bowl; mix well.  Stir in eggs and sour cream.  Spoon over peaches.  Combine 1/2 cup sugar and 1/2 cup flour in bowl.  Cut in butter until crumbly.  Sprinkle evenly over pie.  Bake at 350 degrees for 1 hour or until golden brown.  Top with peach slices.

Recipe reprinted with permission from the Telephone Pioneers of America’s Calling all Cook, Three (the Telephone Pioneers of America, Alabama Chapter #34, Birmingham, Al., 1994).


Nutritional Info *per serving

  • Calories 359
  • Fat 15g
  • Cholesterol 60mg
  • Sodium 214mg
  • Carbohydrate 54g
  • Fiber 2g
  • Protein 4g