If you’re craving the ultimate summer dessert that’s equal parts dreamy and decadent, Creamy Peach Pie is calling your name! Picture voluptuous peaches nestled in a custardy, tangy filling, crowned with a crumbly cinnamon streusel—all inside a tender, flaky crust. It’s one of those pies that disappears in record time at gatherings and has everyone asking for the recipe.
Why You Should Make This Recipe
- Crazy Creamy Texture: This pie’s luscious custard, made with sour cream and eggs, strikes a divine balance with the juicy peaches for a melt-in-your-mouth bite every time.
- Quick and Easy: With canned peaches and pantry-friendly ingredients, Creamy Peach Pie is super approachable, ready for both spontaneous baking and special celebrations.
- Dreamy Streusel Topping: That combination of golden brown sugar, cinnamon, and butter bakes into an irresistible crumbly layer that tastes like peach cobbler and pie collided.
- Year-Round Peach Perfection: Using canned peaches means you can whip up this sunshine-filled dessert any time of year—no waiting for peach season!
Ingredients & Substitutions
Every ingredient in this Creamy Peach Pie recipe has a job—whether it’s creating a flaky crust, giving the filling its signature tang, or lending that heady aroma of cinnamon. Let’s break down what you’ll need and how you can swap things up, just in case.
- Single Pie Crust: A classic pastry crust is the perfect buttery base; store-bought is totally fine for convenience, or you can use your favorite homemade crust recipe.
- Granulated Sugar: Brings sweetness and helps set both the filling and crumb topping; you can sub half with coconut sugar for a subtle caramel note.
- All-Purpose Flour: Essential for thickening the custard and getting that tender crumb in the streusel.
- Pinch Salt: Just enough to keep the flavors vibrant and balanced.
- Eggs (beaten): They give body and luxurious creaminess to the filling; let them come to room temperature for the smoothest blend.
- Sour Cream: The special secret—this is what sets Creamy Peach Pie apart, lending an irresistible tang and creamy texture. Greek yogurt works as a substitute in a pinch.
- Peach Extract: Intensifies the fruity aroma and ensures that peach flavor shines, especially with canned peaches. If you can’t find peach extract, vanilla or almond extract works beautifully.
- Canned Sliced Peaches (drained): The star of the show! Using canned peaches makes prep a breeze and keeps the consistency just right. Fresh, peeled, and sliced ripe peaches can be swapped in during peak season—but adjust sugar to taste.
- Brown Sugar: Adds warm caramel notes to the streusel topping, giving it depth and color.
- Cinnamon: A pinch in the topping brings cozy bakery vibes that couple perfectly with peaches.
- Butter (cold and cubed): Key for the streusel, creating those nuggets of sweet, buttery crunch on top.
How to Make Creamy Peach Pie
Step 1: Prepare the Crust
Preheat your oven to 350°F. Roll out your pie crust and gently fit it into a 9-inch pie plate, making sure the dough hugs both the bottom and sides. This will keep every bite flaky under all the filling’s goodness! Set it aside while you make the luscious filling.
Step 2: Mix Up the Creamy Filling
In a large mixing bowl, whisk together the sugar, flour, and a pinch of salt. Then, add in the beaten eggs, rich sour cream, and fragrant peach extract. Whisk until you get a silky, creamy base. Gently fold in your drained canned peaches, taking care not to break them up—those juicy slices are the heart of your pie!
Step 3: Make the Streusel Topping
In another bowl, stir together both sugars, cinnamon, and flour. Drop in the cold, cubed butter, then cut it into the dry mix using a pastry cutter or two forks until you have a crumbly, sandy mixture—those little buttery chunks will become delicious pockets of streusel as the pie bakes.
Step 4: Assemble & Bake
Pour that dreamy filling into your prepared crust, smoothing it out so the peach slices are distributed evenly. Generously sprinkle all of the streusel topping over the creamy layer. Bake for 50–55 minutes until the top is golden and the pie is ever-so-slightly jiggly in the center. If your crust browns too fast, shield it with foil partway through.
Step 5: Cool and Chill
Remove your Creamy Peach Pie from the oven and set it on a wire rack. Let it cool completely to set the custard. Once cool, pop it in the fridge for at least 3 hours—the hardest part is waiting! This chilling time ensures each slice comes out neat and velvety.
How to Serve Creamy Peach Pie
Garnishes
Dress up each slice with a scoop of vanilla ice cream or a swirl of freshly whipped cream, and a few vibrant mint leaves for a pop of color. A scattering of extra peach slices or a drizzle of peach syrup takes decadence to the next level.
Side Dishes
Creamy Peach Pie is lovely with light, simple accompaniments. Pair it with freshly brewed iced tea, a fruit salad bursting with berries, or even a platter of crisp almond biscotti for a sweet-meets-crunchy finish.
Creative Ways to Present
For a playful twist, serve the pie in individual mini tart pans at parties, or layer slices in mason jars for easy outdoor entertaining. Sprinkle the plates with powdered sugar or edible flowers for a charming, photo-worthy touch—guests will swoon before the first bite!
Make Ahead and Storage
Storing Leftovers
Cover Creamy Peach Pie loosely with plastic wrap or foil and keep it in the refrigerator. It’ll stay dreamy and delicious for up to 4 days—just let the flavors meld and the streusel stay crisp!
Freezing
This pie can be frozen for up to 2 months. Wrap slices tightly in plastic and pop them into a freezer-safe container; thaw overnight in the fridge for best results. The creamy custard will settle beautifully after thawing.
Reheating
For that just-baked taste, warm individual slices of Creamy Peach Pie in the oven at 300°F for about 10 minutes. The filling becomes luscious again, and the aroma will make you fall in love all over!
FAQs
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Can I use fresh peaches instead of canned?
Absolutely! In peak peach season, substitute an equal amount of peeled, sliced fresh peaches and reduce the sugar in the filling by about 1/4 cup, since fresh peaches are typically sweeter than canned.
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What if I don’t have peach extract?
Peach extract is wonderful, but you can swap it for vanilla or a few drops of almond extract to highlight the fruity flavors—it’ll still taste heavenly!
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Why does my pie need to be chilled before serving?
The chill time allows the custard to fully set—so every slice is creamy yet stable, and the flavors meld together perfectly for a dreamy finish.
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Can I make Creamy Peach Pie the day before?
Yes, in fact, Creamy Peach Pie is the perfect make-ahead dessert because it slices best after chilling overnight, making it a stress-free showstopper for gatherings.
Final Thoughts
I hope this Creamy Peach Pie brings a little extra sunshine and sweetness to your table this week. It truly is a slice of comfort food magic—easy enough for a weekday, yet special enough for any celebration. Gather your loved ones, let the pie chill, and get ready to savor every luscious, peachy forkful!
Print
Creamy Peach Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Baking
- Method: Oven
Description
Indulge in the delightful flavors of summer with this creamy peach pie recipe. A luscious peach filling nestled in a flaky crust and topped with a sweet cinnamon streusel, this pie is a perfect blend of creamy, fruity, and crunchy textures.
Ingredients
Pie Crust:
- 1 single pie crust
Filling:
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- Pinch of salt
- 2 eggs, beaten
- 1 cup sour cream
- 1/2 teaspoon peach extract
- 45 ounces canned sliced peaches (3 x 15 oz cans), drained
Streusel Topping:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/4 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, ⅓ cup of flour, and salt. Whisk to combine. Add beaten eggs, sour cream, and peach extract; whisk until well combined. Gently stir in the drained peaches. Transfer the filling to the prepared crust.
- Streusel Topping: In a medium bowl, combine both sugars, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the streusel over the peach filling.
- Bake: Bake for 50-55 minutes until lightly browned. Cover with foil if the crust browns too quickly. Cool on a wire rack, then refrigerate for at least 3 hours before serving. Enjoy with vanilla ice cream and mint leaves.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
