Peaches and Cream Pie

Fri, Mar 18, 22

Peach pie is a classic Southern dessert that is sure to become a family favorite. You can serve this any time of year by using canned peaches - but definitely try it with fresh peaches when they are in season. It’s a great addition to a summer barbeque or casual dinner party. I prefer to serve this pie cold with whipped cream or a side of vanilla ice cream. However, warm & fresh out of the oven will make it disappear even faster!
Makes: 9-12


Pie / Filling

  • 1 single pie crust (half of recipe)
  • 2 cans whole peaches (about 1 1/2 cups), drained
  • 1 cup (8 oz) Greek yogurt or sour cream
  • 3 large egg yolks
  • 3/4 cup (6 oz) sugar
  • 1/4 cup (2 oz) flour
  • 1 tsp vanilla

Streusel Topping

  • 1/4 cup (half stick / 2 oz) unsalted butter, room temperature
  • 1/3 cup (3 oz) flour
  • 1/8 cup (1 oz) sugar
  • Pinch of salt


  • 1 cup heavy cream
  • 3 tbsps powdered sugar
  • 1 canned peach thinly diced


Preheat oven to 425ºF


  • Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk and begin rolling the dough away from you. Give the disk a quarter turn and roll again. Continue turning and rolling until you have an even thickness and the dough is slightly larger than the pie plate. To avoid pastry from cracking be sure to only roll the dough in one direction. Remove any excess flour with a pastry brush.
  • Lightly butter the pie plate. Roll dough around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang. Fold dough under to reinforce the edge. Crimp edges as desired.
  • Chill pie dough in pie plate for at least 10 minutes.


  • Slice peaches into 1-inch cubes and place on the bottom of the prepared pie crust.
  • Whisk the Greek yogurt, egg yolks, flour, sugar and vanilla until blended. Pour over peaches.


  • Bake pie for 20 minutes. Remove from oven and cover edge of pie crust with aluminum foil to prevent burning. Cook another 10 minutes or until custard is just beginning to set.
  • Meanwhile, make streusel topping by mixing the flour, sugar and salt together in a small bowl. Cut butter into the flour mixture and then use your fingers to continue to incorporate the butter until the mixture looks like crumbs.
  • After 30 minutes of cooking, remove the pie from the oven, and evenly sprinkle the streusel over the pie.
  • Bake pie with edges covered for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
  • Cool pie completely on wire rack.


  • Whip heavy cream and powdered sugar together until soft peaks form. Place whipped cream in a pastry bag fitted with an appropriate pastry tip.
  • Decorate edge of pie with whipped cream rosettes. Sprinkle diced peach over the rosettes.
  • Chill until ready to serve.