Peaches and Cream Pie Recipe

I love summer.  Sunshine, BBQs and relaxing poolside.  With my daughter and son-in-law having returned from England only two weeks ago, spending some time with family was important this summer more than ever.  

So we packed up and headed to a cottage for a week with my mother, my nephew, his wife and their two kids. We enjoyed trips to the pool, relaxing mornings on the screened-in porch, and scrumptious BBQ dinners.  

The one drawback of our trips, however, was the fire ban that had been caused by a heatwave combined with a lack of rain.  That meant that we had to forego our originally planned dessert of s’mores and banana boats and search for alternatives.

Peaches and Cream Pie

My daughter quickly pulled open her phone and searched for a quick, easy and cottage-friendly dessert that would satisfy the whole family.  Thankfully, we stumbled upon a delicious recipe for Peaches and Cream Pie that we then adapted and made our own.

All it took was a quick trip to store for a basket of fresh Ontario peaches and a pie shell; the rest of the supplies we already had in our cottage kitchens. Peaches were the perfect ingredient to build our dessert idea around – they are in season, making them succulent, juicy, and sweet. We had to buy some extras for everyone to munch on while the pie was being baked! 

And voila! Peaches & Cream Pie!

Ingredients Needed:

For the filling:

3 cups fresh peeled and chopped peaches (this ended up being about 6 peaches, but that might be different depending on the size of peaches you get)

1 unbaked 9-inch pie shell (I originally wrote down a regular pie pastry shell, but my son-in-law bought a graham cracker one instead – tasted delicious!)

1 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt (I didn’t have teaspoons handy at the cottage, so I just did a couple healthy pinches.)

2 eggs, beaten

½ cup sour cream

For the topping:

½ cup sugar

½ cup all-purpose flour

¼ cup butter

How to Make It:

First off, the peaches needed to be chopped.  I measured out the 3 cups needed, then passed off the extra peaches to my grand-niece – a BIG fan of peaches. 

While I was finishing the chopping and preparing the rest of the pie, I preheated the oven to 350F.

Once the peaches were chopped, I placed them in the prepared graham cracker crust.

Then, in a medium bowl, I mixed 1 cup sugar, 1/3 cup flour and salt.  I added the eggs and sour cream and blended well to create the cream.  Admittedly, the cream was shockingly delicious – it was hard to keep the rest of the family away while I mixed it together.

I spooned the cream mixture over the peaches, making sure not to overfill.  There was a little cream left in the bowl, but the pie didn’t boil over, so I think it worked out!

In a new bowl (which actually just ended up being a glass casserole dish – joys of cottage living!), made the streusel topping – I combined the ½ cup sugar, ½ cup flour and ¼ cup butter until the mixture formed coarse crumbs. 

Now normally, I would use a pastry blender to make my life a little easier but the cottage was bereft of such luxuries, so I went back to my roots and simply used two knives, cutting the buttery mixture over and over until the right consistency was formed.  A great life hack!

I must say, this recipe made WAY too much topping – I could probably have cut it down a bit.  But at least it’s better to have too much than too little.  I sprinkled the topping thoroughly but evenly over the peaches and cream filling, finishing off the last bit of the pie.

At this point, I simply had to pop it into the oven and bake for about 1 hour and 25 minutes (the original recipe called for 1 hour or until golden, and maybe it was just the cottage oven’s fault, but that’s how long it took me).

After the torture of the whole family having to sit there for over an hour, smelling this deliciousness baking, it was finally out!  We let it cool (even more torture!) and finally dug in, enjoying the fresh, tangy peaches with the sweet and delicious cream!  (We didn’t even mind my son-in-law’s error in buying a graham cracker pie shell; it might have even been an improvement!)

Make sure to refrigerate any leftovers (if there are any!).

Some yummy variations: grill the peaches prior to adding to the pie, add chopped walnuts or pecans to the pie filling, use a combination of peaches and pears.