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Video:How to Make Peach Cream Pie

with Elizabeth LaBau

This peach cream pie recipe uses fresh peaches and sour cream to produce a rich, tangy, flavorful pie that's perfect for summer. This peach pie will compliment your next cook and satisfy a sweet tooth anytime.See Transcript

Transcript:How to Make Peach Cream Pie

Hi, I'm Elizabeth LaBau and today we're baking a peach cream pie with a recipe from About.com's Southern Food site.  This peach cream pie recipe uses fresh peaches and sour cream to produce a rich, tangy, flavorful pie that's perfect for summer.

To Make This Peach Pie, You'll Need:

  • 1 cup of sugar, for divided use
  • 1/3 cup + 2 tbsp flour, for divided use
  • 1/4 tsp salt
  • 1 cup sour cream
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 cups of white or yellow sliced peaches
  • 1 unbaked 9-inch pie shell
  • 1/4 cup cold butter
  • 1 tsp cinnamon

Fresh Peaches are Best in the Pie Filling

First, preheat your oven to 400 degrees Fahrenheit. Combine 3/4 cup of the sugar, 2 tbsp of the flour, and the salt in a large bowl and stir them together. Add the sour cream, the egg, and the vanilla extract to your dry ingredients. Mix everything together until the liquids are well-incorporated and you have a nice creamy mixture. Add your sliced peaches and stir until they're mixed in. I have to say, you can use canned peaches in this recipe, but I think that the flavor and texture of fresh peaches makes this pie much, much better, so if you have fresh peaches available, definitely use those instead. Pour your peach mixture into the pie shell and smooth it so that it's in an even layer. Place the shell on a lined baking sheet so that if any of the filling spills out, it doesn't get all over your oven. Bake the pie at 400 degrees for 12 minutes, then turn the heat down to 350 and bake it for an additional 30 minutes.

Continue Baking the Pie After Topping It With the Streusel

While your pie is baking, prepare the streusel. In a bowl, combine the remaining 1/3 cup of flour, the remaining 1/4 cup of sugar, and the cinnamon, and stir them together. Now add the cold butter and cut it into the dry ingredients with a pastry cutter, or alternately, you could use two knives or even your fingers to rub it into the drys. All that matters is that the butter gets mixed in and you're left with a crumbly topping that has the texture of wet sand.

After the pie has baked for 30 minutes at 350, take it out of the oven and raise the oven temperature back up to 400 degrees. Carefully sprinkle your streusel all over the top of the pie. The pie will be puffy, and don't be alarmed when it starts to deflate when you sprinkle the streusel on top. Try to cover it as evenly as possible. Once your pie is topped with streusel, return it to the oven and bake it at 400 for 10-12 minutes longer, until the streusel layer starts to bubble and look caramelized and crunchy.

Chill the Pie Before Slicing and Serving

Let the pie cool completely at room temperature, then chill it in the refrigerator for several hours, or overnight. Because this pie is made with a sour cream base, it needs to be chilled in order to keep its shape when you slice it. So once it's chilled, cut it into slices and then serve with some vanilla ice cream or maybe a dollop of whipped cream. The combination of fresh peaches and tart sour cream in a pie shell makes this a really unusual but really tasty summertime dessert.

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