Peaches and Cream Pie

  • Yield 10 servings

Try serving this pie warm with a scoop of vanilla ice cream.


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




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