Peaches and Cream Pie

Peaches and Cream Pie
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Calories 458 cals
Total Fat 19 g
Cholesterol 91 mg
Dietary Fiber 2 g
Sodium 247 mg
Protein 5 g
Total Carbohydrate 67 g

Prep Time: 15 Minutes

Time to Table: 3 Hours 10 Minutes

Serves: 8


  • 14.1 ounce package refrigerated pie crust dough (2 crusts)
  • 3/4 cup sugar, plus 1 teaspoon
  • 2 tablespoons all purpose flour
  • 3/4 cup Daisy Sour Cream
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 3 cups frozen sliced peaches, thawed and drained


Heat the oven to 400 degrees. Fit 1 crust into a 9-inch pie plate. Whisk 3/4 cup sugar, flour, sour cream, eggs and lemon juice in large a bowl until smooth. Arrange the peaches in the crust-lined plate. Pour the sour cream mixture over the top of the peaches. Place the remaining pie crust on a floured work surface; roll to smooth out. Cut the dough into 3/4-inch strips. Place half of the strips in one direction over the filling. Place the remaining strips at right angles across the other strips, creating a lattice design. Fold under the edges, building up the edge of the crust; seal edge. Sprinkle the top of the pie with the remaining 1 teaspoon sugar. Bake the pie at 400 degrees for 10 minutes. Reduce the heat to 350 degrees. Bake for an additional 40 to 45 minutes or until the crust is golden brown and the filling is bubbly, covering the edge of the crust after 25 minutes if necessary to prevent over-browning. Cool the pie at least 2 hours before cutting. Store any leftovers in the refrigerator. *Best served at room temperature


Average Rating:
4 out of 0 5
Melissa 07/19/2012

Love your apple pie recipe, so I thought I'd give this one a shot. It's just as good. The family loved it.

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