This post may contain affiliate links. See my disclosure for more information.
Jump to recipeThis simple, classic peach pie recipe is made rich with cream. It’s bursting with summer flavor and is easy to make using just a handful of ingredients.
Peaches kind of scream summer, don’t they?
And there’s something about peach pie that is nostalgic just all by itself. Simple flavors and ingredients, dripping with sweet sentimentality.
But this particular peach pie is particularly nostalgic because it’s my Grandma’s recipe. My childhood summers were spent at my grandparents’ lake cabin and there was always something cooking in the kitchen. Always.
Grandma rolled and dried homemade noodles, fried raised doughnuts, made every variety of cookie from simple sugar cookies to her spicy ginger snaps, baked caramel rolls and custards, and made dumpling soup from her garden vegetables.
Grandma’s Peach Cream Pie Recipe
This simple recipe has just 5 ingredients, if you count the crust as a single ingredient (which I do since I purchase mine…sorry Grandma).
- Crust
- Peaches
- Sugar
- Cream
- Flour
I decided a lot of years ago that making homemade pie crusts was not worth the labor investment for me. If you love to make them… go for it!
Speaking of labor investments, the largest one in this recipe is peeling the peaches. You definitely don’t want peach skins in your pie. (You know, I never got good at peeling things with a knife. I made these pies with my lovely mom last weekend and she did the peeling for me….thanks mom!)
Peach Pie Notes
My sweet mama also helped me out with some tips for making Grandma’s pies.
The first thing she called me on was not filling the pie shells too full. (The cup of peaches you see sitting next to the pies are peaches that she made me take out) 🙂
Next, if your peaches are particularly sweet…maybe back off on the sugar a bit. This is a sweet pie already, and if your peaches are especially ripe and amazingly sweet, it might be too sweet. Our peaches, on the other hand, were on the tart side, so we upped the sugar a bit.
The original recipe is somewhat vague – as older recipes tend to be – and tells you to add “about a cup of sugar, enough to sweeten.” We are so used to exact measurements, but the truth (that experienced cooks know) is that you need to know your ingredients, get a feel for them. And while a cup of sugar might be perfect most of the time, sometimes it may not be enough–because peaches are not always identically sweet–and sometimes it may be too much.
I think that’s a huge miss when we just cook from recipes and not with other, more experienced cooks…getting a feel for our ingredients. So the lesson today is: take the time to cook with the old folks in your lives! (And old folks…cook with the kiddos!)
Anecdotal aside ==> I remember trying to nail down my Grandma’s dumpling soup recipe with her years ago and I asked how much milk to add to the flour mixture and she just kept saying, “Until it’s dumpling consistency.” 😉
Also, if your peaches are particularly juicy…maybe back off on the cream a bit. About half the time my mom makes this pie she serves it with the apology, “I’m sorry, it got so runny.”
As my eyes roll back in my head taking the first bit I assure her that, runny or not, the pie is just fine in my book.
Really, be prepared for a kind of sloppy pie regardless. If you’re looking for a pretty slice, this may not be the pie for you. It’s sweet and creamy and delish…but may not win any beauty contests.
Finally, because of the cream, be sure to chill your pie after it cools completely. You’ll definitely want to stash this pie in the fridge.
A bite of summer
I don’t spend nearly as much time at the cabin as I did as a child, but it remains, perhaps, my favorite place on earth. A place that soothes my soul and brings peace. A place for memories.
Besides the memory of making these pies with my mom while listening to Johnny Cash and Elvis, I think my favorite thing was being there with our boys and their wives, along with several nieces and nephews.
This mama’s heart took many mental snapshots to hold on to.
The pie…not holding on to. In fact, I think I’ll go snag the last leftover piece out of my fridge right now!
More Pie Recipes:
What are your favorite tastes of summer memories?
Old-Fashioned Peach Cream Pie
Ingredients
- 1 pie crust
- 2-3 cups peeled and sliced fresh peaches
- 3/4-1 cup sugar
- 4 Tbsp. flour (heaping)
- 1 cup cream
Instructions
- Line pie plate with crust
- Place peaches in crust evenly (do not fill)
- In bowl, mix sugar with flour and sprinkle over peaches
- Use spoon to gently mix with peaches
- Drizzle cream evenly over top
- Use spoon to poke around peaches so cream settles in
- Bake at 350 for 45 minutes -1 hour or until pie sets and top is starting to brown a bit (a knife inserted in pie that's not done will have milky liquid on it, when it's done it will be thick, like pudding, or even just sticky)
- Let cool until set and then store in refrigerator
Thanks for posting this! I was just thinking about it the other day but didn’t have the recipe. It truly is the best peach pie!!! I appreciated the memories of grandma as well (and I thought I recognized the lovely hands too!) What a blessing!
<3 You are so welcome! Anything else like it I found online had an egg added to it, which might be good, but would make it more custardy, I think. This is just sweet, sticky, goodness. :-) Enjoy!
I’ve been looking for a TRUE peach cream pie like my mom used to make when I was a child. This definitely fits the bill. The only difference being that I believe I remember my mom’s having a top crust but I could be wrong. Have you ever done a top crust on this pie?? Either way, thank you for sharing this special family recipe. I can’t wait to make it. This was my favorite pie growing up.
Oh I’m so glad! I’ve never made this with a top crust, but I am a big fan of crust, so I think it sounds delish and definitely worth a try.
I made this pie. It is my husband’s favorite. I put a crumble on top and a little glaze he loved it.
Yum! Sounds like a delicious addition!
Oh My, I MUST try!!! Beyond simple even for me!
I hope you love it!
Hello I’m just wondering what kind of cream you use? 35% whipping cream or table cream? Thanks 😊
I use heavy whipping cream. I’m not sure which that is…table or 35%? The other option for cream is half and half, and that’s not what I use. Sorry if that didn’t help much!
My grandma always makes this as well, and I just taught it to my son last weekend. 🙂 The only difference in my grandma’s recipe is that she adds a sprinkle of cinnamon on top before baking – it’s soooo good.
Yum! That sounds like a tasty addition…I will be trying that.
Can you use frozen peaches instead of fresh and would you thaw them out first? Thanks in advance.
I have never tried it with frozen peaches. If I did, I would definitely thaw them first. Let me know if you try how it turns out!