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We celebrated my dad’s birthday this weekend, and that guy is nothing if not a Peach Pie Lover. I’ve been wanting to try my hand at a Peaches and Cream Pie for awhile, and my dad’s birthday was the perfect excuse to make one.
I used this recipe as a starting place, but subbed greek yogurt for the sour cream, and replaced the crumble topping with pie crust (because of what I had on hand) and it turned out great! While peaches are in season, I’ll definitely be making another!
1 pie crust recipe (for sheer yumminess, I love the butter crust recipe at Smitten Kitchen… for convenience, I love this make-in-the-pan pie crust recipe, or you can always use a store bought pie crust)
3 cups peaches, chopped
1 cup sugar
1/3 cup flour
1/8 tsp salt
1/2 cup greek yogurt (I used this honey strawberry greek yogurt)
1 Tbsp corn starch
Place chopped peaches in an uncooked pie crust.
Mix sugar, flour and salt. Add in eggs and yogurt and whisk together.
Pour mixture over the peaches. Add a cornstarch and mix in.
Top with pie crust. Make several slits in the top crust and bake at 350 for one hour.
Serve (with ice cream of course!) and bask in the peachy, summer-y goodness.
Also, for more yummy pie recipes, check out our strawberry rhubarb pie recipe and our streusal topped strawberry rhubarb pie recipe too.
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