Best Peach Pie

Peaches, sour cream, preserves, pecans, and a streusel crumb topping make this the Best Peach Pie and the perfect summertime dessert!

This peach pie ranks up there with some of our other favorites like this Easy Chocolate Pie and Easy Coconut Pie.

Award Winning Peach Pie Recipe

This peach pie, made by Sherrell Dikes of Arkansas, took first place in the Great American Pie Show back in 2009 and I’ve been making it ever since (with some alterations for added flavor and cornstarch, so it would set properly.) Made with fresh peaches, peach preserves, a creamy filling, and streusel crumb topping, it’s my go-to peach pie and trumps all others.

Ingredients Needed

Here’s what you’ll need to make this easy peach pie recipe:
(Scroll below to the printable recipe card for details and measurements.)

Crust

• Pie crust – a 9-inch homemade pie crust or store-bought refrigerated pie crust.
• Egg wash – 1 small egg beaten with a bit of water.

Peach Pie Filling

• Peaches – Fresh ripe peaches are ideal for this pie, but canned peaches can work in a pinch (see note below.)
• Peach preserves – This adds great flavor and some moisture.
• Sugar – For sweetness, even if the peaches are sweet. You need it, trust me.
• Sour cream – Adds a subtle tangy flavor and creaminess for the filling.
• Egg yolks – For richness and structure.
• Vanilla – Added flavor.
• Salt – Just a pinch, for flavor.
• Flour and Cornstarch – These ingredients are critical in helping the pie filling solidify and be firm enough to slice.

Streusel Topping

• Flour – To help bind the mixture together and give it a crumbly texture.
• Sugars – The combination of both granulated and brown sugar provide the best sweet flavor and help the streusel crisp up once it’s baked.
• Pecans – Adds a nice nutty flavor and a bit of crunch.
• Cinnamon – A nice warm flavor.
• Cold unsalted butter – We prefer unsalted butter, so the streusel isn’t overly salty.

Peach Pie FAQs

How to Make Peach Pie with Crumb Topping

This fresh peach pie is easy to make in a few steps. Here’s a summary.
(Scroll below to the printable recipe card for details and measurements, and don’t miss the video below.)

1. Prepare the pie crust. Lightly coat a 9-inch pie plate with nonstick cooking spray. Carefully roll out your pie dough and gently press into the pie plate. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Brush with the egg wash, then transfer to the fridge.
2. Make the streusel topping. Combine the flour, brown sugar, granulated sugar, pecans, and cinnamon. Cut in butter with your hands or pastry blender until tiny coarse crumbs are formed. Transfer to the refrigerator.
3. Make the filling. Combine peaches and peach preserves. Transfer into the pie shell. Then in another bowl, whisk together the sugar, sour cream, egg yolks, vanilla, flour, cornstarch, and salt. Pour over the peaches.
4. Bake. Put pie onto a foil-lined baking sheet and then place in a 425F preheated oven; bake for 30 minutes. Take the streusel out of the fridge and loosen it up with your fingers. Briefly remove pie from the oven and sprinkle the top with the streusel mixture. Return to the oven and bake another 15 to 20 minutes or until a knife inserted in the center comes out clean.
5. Cool and chill. Cool completely on a wire rack, then chill in the refrigerator overnight. Slice and serve with a scoop of vanilla ice cream, if desired.

Recipe Variations and Tips

• Try a different jam. Peach preserves compliments the fresh peaches perfectly, but we’ve tested this with apricot preserves also and it’s delish!
• Omit the pecans. If you’re avoiding nuts due to allergies, the pecans in the streusel can be swapped out for rolled oats.
• Use a pie crust shield. Using a pie crust shield halfway through baking is highly recommended to prevent your crust from over-browning, or gently cover the crust with tinfoil.
• Let the pie cool and chill completely before slicing. Making sure the pie cools completely before chilling and then allowing to chill overnight helps ensure the filling solidifies.

Serving Suggestions

This pie must be cooled completely after baking and also chilled for several hours in order for the filling to set properly. You can then enjoy a slice cold or room temperature. If you want, you can warm up a slice in the microwave, too. We love it served with a scoop of vanilla ice cream or fresh whipped cream. Sometimes I even drizzle it with caramel sauce!

How to Store Peach Pie

• To store. Once cooled completely, cover loosely with plastic wrap or foil and store in the refrigerator for up to 4 days (keeping in mind that the longer it’s stored, the more likely the filling will loosen.) Because this pie contains dairy, it is not recommend that you leave it out on the counter.
• Can I freeze peach pie? Pies made with a custard filling, like this one, don’t freeze all that great. When they thaw out, they tend to be watery. You can freeze it after it’s been baked and cooled using the same method you would a baked fruit pie, but if you want the best quality, it should be baked fresh and eaten within a few days.

Video: How to Make Peach Pie

More Peach Recipes:

• Peach Dumplings
• Mini Peach Pies
• Peach Yogurt Parfaits
• Creamy Peach Smoothie
• Peach Freezer Jam

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Best Peach Pie

5 from 11 votes

Peaches, sour cream, preserves, pecans, and a streusel crumb topping make this the Best Peach Pie Recipe and the perfect summertime dessert!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes

Cook Time 45 minutes

Cool & Chill 12 hours

Total Time 13 hours

Servings: 8

Ingredients

Crust

• 1 9-inch pie crust (homemade or store-bought refrigerated roll)
• 1 small egg beaten with a bit of water , for an egg wash

Streusel Topping

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 3 tablespoons granulated sugar
• 1/3 cup finely chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter , cut into small cubes

Peach Filling

• 3 cups very small diced yellow peaches (or canned peaches – see recipe notes)
• 3 tablespoons peach preserves
• 1/2 cup granulated sugar
• 3/4 cup sour cream
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• pinch of salt

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Set aside.
• Prepare the crust. Lightly coat a 9-inch pie plate with nonstick cooking spray. Carefully roll out your pie dough and gently press into the pie plate. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Brush with the egg wash (this helps keep the dough from becoming soggy later.) Transfer to the fridge while you prep the streusel topping.
• Make the streusel topping. in a small bowl, combine the flour, brown sugar, granulated sugar, pecans, and cinnamon. Cut in butter with your hands or pastry blender until tiny coarse crumbs are formed. Transfer to the refrigerator.
• Make the filling. In a mixing bowl, combine peaches and peach preserves. Transfer into the pie shell. Then in another bowl, whisk together the sugar, sour cream, egg yolks, vanilla, flour, cornstarch, and salt. Pour over the peaches.
• Place pie onto the prepared baking sheet and place in the oven; bake for 30 minutes.
• Take the streusel out of the fridge and loosen it up with your fingers. Briefly remove pie from the oven and sprinkle the top with the streusel mixture.
• Return to the oven and bake another 15 to 20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. (Watch the crust carefully and cover edges with a pie shield or foil during the last 10 to 15 minutes if it appears to be over-browning.)
• Cool completely on a wire rack, then chill in the refrigerator overnight. (Don't skip these steps!)
• Slice and serve with a scoop of vanilla ice cream.

Video

Notes

Can I use canned peaches? Fresh fruit is best, but canned peaches will work fine in a pinch. Make sure to completely drain them of all liquid and pat dry, otherwise your pie might not set properly.

Do you have to peel the peaches for pie? The skin on peaches is thin and bakes up nice and tender, so most times I choose not to peel the fresh peaches, saving a step, but you can if you prefer.

Omit the pecans. If you’re avoiding nuts due to allergies, the pecans in the streusel can be swapped out for rolled oats.

Let the pie cool and chill completely before slicing. Making sure the pie cools completely before chilling and then allowing to chill for a long period of time (ideally overnight) helps ensure the filling solidifies.

Nutrition

Calories: 401kcal | Carbohydrates: 55g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 130mg | Potassium: 176mg | Fiber: 2g | Sugar: 33g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: peach pie, peach pie recipe

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