Peaches & Cream Pie

“This is scrumptious!! I didn’t have fresh peaches, so I used my home canned ones. It came out really good. The sour cream gives a nice flavor. We liked the crunchy top too! Mine only had to bake for 50 minutes.”

“This pie was truly OUT OF THIS WORLD!!! I used a mix of Georgia and California Peaches.The sweet, crunchy topping offset the less sweet taste of the creamy filling.The only thing I was unsure of was how small to chop the peaches.I did mine about 1/2-3/4 inch cubes and it worked fine.I was going to make this for July 4th and then a couple days later, but the kids ate all of my peaches both times!Finally, today I was able to make this yummy recipe because I told them “hands off the peaches” :)Thanks so much for a unique, delicious and easy recipe!”

“My peaches were not ripe enough so I used 2 cans of peaches in their own juice, drained.Fantastic!I empressed everyone that tried it.Not too sweet, just right for this non dessert eater.Thanks for a great recipe.”

“Update:I used frozen peaches that I had put down during the summer.I didn’t have enough, so I added some canned peaches.Once the pie was made up, there was no difference between the frozen and the canned.Although fresh peaches are preferable, canned and frozen and a very close second!!!Sept 2/2009 Wonderful…top drawer…I can’t rave enough about this recipe!!! My DH and SIL had 2 large slices of pie and were fighting for the third (and last) piece. I was kinda skeptical about the 1 cup sugar in the filling…thinking it would be too sweet, but it was perfect as is!!! In the past, I have not been too fond of peach pies because there seemed to be an odd taste between the fruit and the crust…but that was not evendent in this pie… the way it was eaten up, and so quickly!!! I used JackieOhNo’s Recipe #320803 for the pie crust.Kudos, on a great find!!!”

“This is the kind of recipe that makes it all worthwhile – sifting through hundreds of recipes just to find a treasure like this one. Words cannot express how delicious this pie is – warm out of the oven. Thanks so much Kim! I didn’t make any changes to the recipe, and it was perfect! I loved the simplicity of the recipe, and that delicious crunchy sweet topping. I too, used recipe #66929”

“This pie was delicious. Not to sweet but definetly a very rich dessert. I can’t believe how crunchy the topping turned out. Thanks for a great recipe. I would love to try this with cherries!”

“This pie is fantastic !!I have tried it also with apples and berries ( both mixed and just strawberries) with great results.The apples are my favorite though. They even beat the peaches which are outstanding !!!The recipe was even shared with my son in New Zealand (for the apples ). Everyone enjoyed it thoroughly. “

“I made this over the weekend with fresh peaches and it was absolutely YUMMY!!!The ONLY reason I’m not giving it 5 stars is that personally, I felt like the sour cream mixture overwhelmed the peaches.I usually like pie fillings that are mostly fruit.So I think that thenext time I make a double recipe of this, I’ll use 3.5 or 4 cups of peaches per pie, and make a single batch of the sour cream mix and divide it among both pies.”

“Made this with fresh peaches and replaced the sugar with splenda and it came out perfect.I believe I have a new favorite pie!This is wonderful, thank you so much for the recipe!”

“I am not a peach pie fan…for some reason cooked peaches have a bit of a pucky taste to me…but this pie is excellent, esp. served cold (to avoid the pucky taste!).I used 5 cups of fresh peaches and doubled all the rest of the ingredients.Cook time took 1 hour and 20 minutes for the larger size pie pan (not sure of the exact dimension…maybe 10″???).A perfect dense, slightly sweet, summer pie!”

“Great pie! I added a shot of amaretto to the sour cream filling. It was a great addition.”

“This pie was so delicious! I made as directed, except I was short 1/4 cup peaches for each pie, (I made two). I only needed to bake 50min, and I used recipe#66929 for the pie crusts (which was excellent). I had no problems with soggy crust by using Kittencal’s tecnique of brushing a light egg wash on the bottom of the crust before putting the fruit in.This was quite the impressive pie for being so easy to make! We just loved it, thanks so much for posting! :)”

“great pie! I made it with splenda and frozen peaches….will make alot I am sure.”

“I improvised and used a well-drained can of peaches and an apple to make this recipe, and it turned out GREAT!! A recipe I will definately be hanging on to!”

“Easiest and best dang gone pie I have made in a long time. I altered it just a tiny bit. I didn’t have a full half cup of sour cream so I added a little bit of buttermilk. I added about 3/4 tsp of vanilla. I blended everything in a blender which made this super easy. I cut back on the sugar in the topping to 1/4 cup and added 1/4 cup of brown sugar. This was delicious. I thoroughly suggest all those who like peaches, to try this pie. Make sure it is in a deep dish pie plate. I used 5 medium peaches and it is just enough.”

“This pie was excellent and what makes it even more appealing is how easy it was to make.I bake a lot, but have not made many pies from scratch so I’m not an expert pie maker by any means.I used a deep dish frozen pie crust and this made it a snap to put together.Used three large thin sliced fresh peaches and followed the recipe exactly as written.It seemed like a lot of liquid was poured in the crust and my peaches were pretty juicy, so I was a bit nervous it would turn out too runny.Happily this was not the case. I could not quite fit all the topping on the pie since the pan would have been too full, but this did not affect the outcome at all.Baked for about 1 hour and it came out a beautiful light brown on the outside with no over baked crust, and moist but not runny on the inside.Be sure to put a oversized cookie sheet under the pie pan to catch any drippings!!! I highly recommend this recipe.”

“This is just like everyone else says, delicious!I was afraid it might be a bit sweet but with the tartness of my fresh peaches it was perfect. I will be making this again.Loved it !”

“Awesome pie! Fed 12 people! I baked it for 70 minutes (10 minutes extra) and it still was a little runny, probably because of the peaches. But it was amazing! I did brush the inside of my crust with egg wash to keep it from getting soggy. Worked like a charm :)”

“This pie is delightful!The pudding ran over onto the cookie sheet, but I just scooped it up and fed it to my hubby. I sprinkled the topping with cinnamon and fresh grated nutmeg.What a success. I think I will not fill quite so full next time. I used home canned peaches and left in bigger chunks. This will be a new favorite in the family.”

“ah yah!this pie is the bomb….when peaches aren’t in season I grab 2 bags of frozen…OMG this pie is the best!”