In honor of National Peach Pie Day on August 24, I offer up an awesome Southern Peaches and Cream Pie recipe!
What you say, you’ve never heard of Peach Pie Day? Well, from what I can find, the origins of Peach Pie Day are a little murky. My guess is a peach growers association of some sort started this day many years ago to promote their crops and celebrate the peach harvest.
Georgia is known far and wide as the peach state, but South Carolina is giving it a run for its money, and there is debate among my friends now as to which peaches are better. Peaches, which originally came from China, were brought to the Americas by Spanish explorers in the 16th century, and the first peach orchard in North America was established in 1565 in what is now Florida.
Regardless of where they are grown, juicy ripe peaches are one of my favorite summer fruits, and I love to incorporate them into all sorts of savory and sweet dishes. I can’t think of a better way to celebrate National Peach Pie Day than with this decadent and delicious Southern Peaches and Cream Pie. This easy pie, which is a little different from most fruit pies, incorporates the most delicious aspects of peach cake, peach cobbler, peach cheesecake, and peach pie into one luscious dessert!
If you like this easy Southern style dessert recipe, you might also like these delicious recipes: Minnie Lee Croley’s Sour Cream Pound Cake, Southern Pecan Praline Cake, and Strawberry Trifle with Angel Food Cake.
The ingredients for this flavorful Southern Peaches and Cream Pie includes canned peaches, cream cheese, sour cream, flour, salt, baking powder, vanilla pudding mix, butter, egg, milk, granulated sugar, and ground cinnamon.
To make Southern Peaches and Cream Pie, gather the ingredients and preheat oven to 350 degrees F. Spray the sides and bottom of a 10-inch glass deep-dish pie plate with non-stick cooking spray or grease with butter.
Add flour, salt, baking powder and dry pudding mix to a medium-size bowl.
Add butter, egg, and milk and beat for 2 minutes with an electric mixer.
Pour this mixture into the prepared pie dish and smooth out.
Use a colander or strainer and drain the peaches. Reserve the peach liquid.
Arrange the peach slices on top of the batter.
Use another bowl and beat the cream cheese and sour cream until fluffy. Add 1/2 cup of sugar and 3 Tbsp of the reserved peach liquid. Beat for 2 minutes.
Spoon the cream cheese mixture over the peaches but leave a 1-inch opening around the edges of the pie dish. Add a row of peach slices between the cream cheese mixture and the edge of the pie dish.
Mix 1 tsp of sugar and the cinnamon and sprinkle over the top of the pie.
Bake on the bottom rack of your oven for 35 minutes or until the top is golden brown and slightly puffed.
Chill before serving.
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings | 8 servings |
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 4.6 oz box of vanilla pudding mix not instant
- 3 Tbsp butter softened
- 1 egg
- 1/2 cup milk
- 44 oz canned peaches 1-29 oz can and 1-15 oz can, save the liquid
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1/2 cup plus 1 tsp granulated sugar divided
- 1/4 tsp ground cinnamon
Ingredients
|
- Preheat oven to 350 degrees F. Spray the sides and bottom of a 10-inch glass deep-dish pie plate with non-stick cooking spray or grease with butter.
- Add flour, salt, baking powder and dry pudding mix to a medium size bowl.
- Add butter, egg, and milk and beat for 2 minutes with an electric mixer.
- Pour this mixture into the prepared pie dish and smooth out.
- Drain the peaches well and reserve the liquid. Arrange the peach slices on top of the flour mixture.
- Use another bowl and beat the cream cheese and sour cream until fluffy. Add 1/2 cup of sugar and 3 Tbsp of the reserved peach liquid. Beat for 2 minutes.
- Spoon the cream cheese mixture over the peaches but leave a 1-inch opening around the edges of the pie dish.
- Add a row of peach slices between the cream cheese mixture and the edge of the pie dish.
- Mix 1 tsp of sugar and the cinnamon and sprinkle over the top of the pie.
- Bake on the bottom rack of your oven for 35 minutes or until the top is golden brown and slightly puffed.
- Chill before serving.
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