Creamy Peach Pie

READY IN: 1hr 10mins
Recipe by Kittencalrecipezazz

One of my family's favorite pies!

Top Review by unmistakable1

Oh, Kittencal, this is fantastic!!! My husband doesn't even like peaches, but he gobbled this up! I used a canola oil-based crust simply because I am running low on butter. I did have to sub one (drained) 29oz can of sliced peaches for the fresh, and also used about 5 Tbs flour, but other than that, I followed the recipe. Next time, I think I will try using 1 tsp. of recipe #145505 in place of the cinnamon. I also accidentally left the pie under the broiler for too long, but I'll just watch it more closely next time, because I KNOW that I will make this again! Edit: I should mention that if you use canned fruit, it runs a tad sweeter, so adjust the sugar accordingly :)

Ingredients Nutrition


  1. Place the unbaked pastry in a 9-inch glass pie plate; flute the edges as desired.
  2. Arrange the sliced peaches in the bottom of the pastry.
  3. In a medium bowl combine 1/2 cup white sugar, flour, cinnamon, salt and sour cream; whisk until smooth, then pour over the sliced peaches.
  4. Set oven to 425 degrees (lowest oven rack).
  5. Bake for 15 minutes, then reduce heat to 350 degrees and bake for about 35 minutes longer or until filling is set.
  6. Sprinkle the brown sugar over the hot filling and place under the broiler until melted.
  7. Cool slightly before serving.

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