clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Peaches and Cream Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 75
  • Yield: 8 Servings 1x
  • Category: Pies
  • Method: Bake
  • Cuisine: American


This fresh peach pie has a sweet creamy filling with a touch of vanilla & cinnamon that blankets fresh juicy peaches.  It’s to die for!


Units Scale
  • 1 nine inch pie shell, deep dish
  • 45 large or 7 medium ripe peaches
  • 2 cups half & half
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup flour


  1. Preheat oven to 400 degrees.
  2. Peel peaches and slices into thick slices, about 3/4″ thick and set aside.
  3. Whisk the half & half, sugar, vanilla, cinnamon, salt and flour together in a large bowl. Add the peaches and gently mix with a large spoon or spatula until all peaches are coated with the wet mixture. Pour into prepared pie shell.
  4. Crimp or flute edges of pie crust and place foil around edges to prevent over browning. Place pie on a cookie sheet in case pie bubbles over.
  5. Bake for approximately 55-60 minutes until custard filling is set and peaches are tender. If peaches begin to brown on edges before custard is set, cover loosely with a piece of foil.
  6. Let pie cool to room temperature. If not serving the same day, refrigerate pie.
  7. Serve pie at room temperature or warm with ice cream.


  • This pie will keep for up to two days at room temperature or up to five days if refrigerated.


  • Serving Size: 8

Keywords: peaches and cream pie, peach pie, pie, summer pies, fruit pies,