Peaches & Cream Pie

My image

We found this simple, mildly-flavored peach pie recipe reader Honoria M. was looking for, on a very old Betty Crocker recipe insert that had once been included with sacks of Gold Medal flour. We sent the recipe to her, post haste, and Honoria says she received rave reviews for the pie she baked with it: “…just as I remember, it was easy as pie to make, ergo, my Grandmother would have made it!” In this recipe, because the peaches are baked as halves (as opposed to being thinly sliced) the pure flavor of peach really comes through. Choose the best peaches you can find, to make the most of that. We used super-sweet white peaches.

Makes one, 8-inch pie

Crust Ingredients

  • 1 cup sifted flour
  • 1/2 tsp salt
  • 1/3 cup ice-cold shortening
  • 2 Tbsp water

Filling Ingredients

  • 6 peach halves (use sweet, ripe peaches, peeled and stoned)
  • 1/2 cup sugar
  • 3 Tbsp flour
  • 1/4 to 1/2 tsp cinnamon
  • 3/4 cup cream


  1. Sift flour and salt together. Cut shortening in with pastry blender or 2 knives. Sprinkle water over, mixing enough to make dough stay together. Round up into a ball and let stand a few minutes to make it easier to roll out. Roll out on lightly floured cloth-covered board (or, just on a floured counter) to fit and 8-inch pie pan. Place loosely in pie pan, leaving 1/2 inch extending over the edge of pan. Build up fluted edge.
  2. Arrange peach halves in the pastry-lined pan, rounded side up. Mix rest of ingredients together and pour over peaches. Bake 40 to 45 minutes at 375.

8 thoughts on “Peaches & Cream Pie

  1. We get loads of peaches here in South Arkansas. You could make this pie all year round with fresh peaches. The best way to have a fresh peach at Christmas is to freeze peaches whole, I do it in bags. When ready to use take out as many whole peaches as you need and while still frozen run some warm water over the peaches and the skins just slip off. Slice, or as for this recipe, halve and pit. Can’t wait to try this peach pie. Thanks for sharing.

  2. Thank you so much for this recipe! My brothers and I have been searching for this as it was a favorite growing up. My mom is now eighty and could not remember the recipe and thought it was in the Betty Crocker cookbook but we have searched many versions of the book to no avail. Thank you…going to buy peaches!

  3. the recipe is from Betty Crocker 50’s cookbook. My mother made this using peaches or blueberries. It was my favorite pie. My thanks for this recipe, it looks correct according to my memory. I had the recipe written down, but lost it over the years.

Share Your Thoughts

Your email address will not be published. Required fields are marked *

1 + 3 =