Peach Pie is a must try summer delight of juicy, sweet peaches, baked into the most creamy and delicious custard and topped with a buttery streusel topping that melts in your mouth.

Peaches are one of our favorite summer fruits!  We love them in everything from Peach Dumplings to fresh fruit Overnight Oats and of course in a pie!

This creamy Peach Pie recipe is going to quickly become a favorite with a creamy base loaded with fresh peach flavor!

Whole Peach Pie in a glass pie plate

Creamy Peach Pie ranks high on my list of awesome desserts. This pie tastes like summer, filled with juicy and fragrant peaches that have been baked into the creamiest, silkiest custard. Topped with a buttery streusel topping with the slightest hint of cinnamon that works in harmony with all the fresh and sweet flavors. While I love a good old fashioned Peach Pie, this version I must say, is so much more scrumptious. Served with vanilla ice cream and fresh mint leaves, this will easily become your summer go-to dessert.


I made this recipe with canned peaches, do not confuse that with peach pie filling. You can make this recipe with fresh peaches as well. I personally like to use canned peaches, because every slice is perfect, they are sweet and juicy and you can save time on peeling. The fresh peaches are equally delicious in this recipe, just make sure you use ripe peaches and that you peel them. Toss them in 1-2 tablespoons of cornstarch.


Yes, you can, but make sure you completely thaw them and drain all the excess liquid. I also like to toss them in 1-2 tablespoons of cornstarch.

Slice of Peach Pie with ice cream and mint


To peel fresh peaches quickly and easily I use the same method I use for peeling tomatoes! Placing the peaches in boiling water for a few seconds and then plunging them into ice water makes the skins slide right off!

  1. Bring a large pot with water to a boil.
  2. Prepare an ice bath on the side.
  3. Cut a small “x” on the bottom of the peaches.
  4. Place peaches in the boiling water for 10-20 seconds or until the skin splits.
  5. Remove with a slotted spoon and immediately place peaches in the ice water bath.
  6. Use a paring knife to peel off the skin.

Piece of Peach Pie on a plate with ice cream and mint

Like my favorite Apple Crumb Pie, I like to serve this delicious peach pie with a big scoop of vanilla ice cream!


Yes, you can freeze this pie. After you bake it, let it cool to room temperature. Wrap it tightly in aluminum foil, I also like to add a good layer of plastic wrap. The frozen pie will keep up to four months.

Slice of Peach Pie with ice cream and mint
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Creamy Peach Pie

Creamy Peach Pie is a must try summer delight of juicy, sweet peaches, baked into the most creamy and delicious custard and topped with a buttery streusel topping that melts in your mouth.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
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For the Filling

  • 1 cup white sugar
  • cup all purpose flour
  • pinch salt
  • 2 eggs beaten
  • 1 cup sour cream
  • ½ teaspoon peach extract
  • 3 cans 15 oz each Sliced Peaches in juice or light syrup drain well

Streusel Topping

  • ½ cup white sugar
  • ½ cup brown sugar
  • ¾ cups all purpose flour
  • 1 teaspoon cinnamon
  • ¼ cup butter cold and cubed
  • mint leaves optional for garnish


  • Preheat oven to 350°F.
  • Line the bottom and sides of a 9 inch pie plate with a pie crust.


  • In a large bowl, combine 1 cup of sugar with ⅓ cup of flour, and salt. Whisk to combine.
  • Add beaten eggs, sour cream and peach extract, whisk until well combined.
  • Add the peaches to the bowl, using a spatula, gently stir to combine, careful not to crush the peaches.
  • Transfer the filling to the prepared crust. Distribute evenly.

Streusel Topping:

  • In a medium bowl, combine both white and brown sugar, cinnamon and ¾ cups flour. Stir to combine. 
  • Add the butter, using a fork or pastry cutter combine the mixture until it resembles coarse crumbs.
  • Sprinkle the streusel over the creamy peach layer.


  • Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. If the crust starts to brown more than you prefer, place foil over the crust and continue baking.
  • Remove from oven and place pie to cool on a wire rack.
  • After completely cooled, refrigerate for at least 3 hours for the custard to settle.
  • Serve with vanilla ice cream and garnish with fresh mint leaves.
5 from 10 votes

Nutrition Information

Calories: 433 | Carbohydrates: 72g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 144mg | Potassium: 336mg | Fiber: 2g | Sugar: 52g | Vitamin A: 755IU | Vitamin C: 8.7mg | Calcium: 55mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. if it doesn’t get 5 stars after I’m done, than I’m doing something incorrectly. I can never get the the white chunks part right. my sister used to make peach pie creamy, I absolutely loved it, now I’m at a place that I can try to make it. Here to wishing me success.5 stars

  2. Hi,,,you have got to stop posting all these wonderful recipes :) I’m running out of space to put them, cause I print them up, and at 76 I might weigh 2 tons by next birthday :) Yesterday I made the Butterscotch Oatmeal Cookies,,,oh yes to die for. Thank you so much for some new ideas. My Grandma’s recipes getting are tired, and I need some uplifting in my life. Mine are pretty old too! And when you take the time to reply, that makes it even more special! Thanks!5 stars

    1. Thank you for the kind words Karen, I am so glad you are enjoying the recipes!! I can’t wait to see what you make next :)

  3. I just made this peach pie. I have a giant sweet apple tree in my yard so I picked up a couple of apples and chop them up little tiny pieces and added that into the pie. Just delicious.
    I’ve been looking for a recipe like this for years and finally I found it. Thank you so much. But I got to get back to eating another slice so Happy Thanksgiving.5 stars

  4. If i were to freeze some, would it be best to bake it first and then freeze to just thaw out later or freeze then bake for the custard part to turn out the best? If baking after frozen, what temp and time works best? Thanks!

    1. Yes, you can freeze this pie. After you bake it, let it cool to room temperature. Wrap it tightly in aluminum foil, I also like to add a good layer of plastic wrap. The frozen pie will keep up to four months.

  5. Do you bake the pie crust before adding the custard and peaches? sounds like a great recipe.

  6. It looks so yum! Thank you for sharing how to peel the peaches easier. Can’t wait to try this recipe!

  7. Lovely recipes and I am excited to think peach season is coming up . Will be making this pie with fresh peaches.

    1. Each 15 oz can will equate to approximately 1 1/2-2 cups of peaches, so you’d need about 5 cups of fresh peaches in total.