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Peach Cream Pie

Crust & Topping Ingredients

  • 2 cups flour
  • 1 cup butter or margarine
  • 3 tablespoons dairy sour cream
  • 1/4 cup firmly packed brown sugar

Filling Ingredients

  • 1/3 cup firmly packed brown sugar
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cup dairy sour cream
  • 1 egg, beaten
  • 4 medium peaches, peeled thickly sliced (2 cups)


Heat oven to 375°. In medium bowl, combine flour and butter. Using pastry blender or fork, cut butter into flour until mixture resembles coarse crumbs. Reserve 1 cup mixture. Add 3 tablespoons sour cream to remaining flour mixture; stir with fork until dough forms. Shape dough into ball. In a 9-inch pie pan or 10-inch tart pan - with floured fingers, press dough evenly in bottom and up to top edge of pan. Bake at 375° for 20-25 minutes or until lightly browned; cool.

In a small bowl combine reserved crumb mixture with 1/4 cup brown sugar; set aside. In medium bowl, combine 1/3 cup brown sugar, ginger, nutmeg, 1 cup sour cream and egg; mix well. Pour half of filling mixture into cooled, baked pie shell. Arrange peaches on filling. Pour remaining filling over peaches. Sprinkle with reserved crumb mixture.

Bake at 375° for 25-35 minutes or until center is set and topping is golden brown. Serve warm or cool. Store in refrigerator.

Additional Resources

Learn about Tree-Ripened Peaches.

Learn about White Peaches.

Other recipes from Produce Pete.


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