The pie is served chilled (although it is also good at room temperature) and it makes a great dessert for a warm night.īoth fresh and canned peaches work very well in this recipe. It is flavorful – and definitely captures the idea of peaches and cream – but also has a very light feel to it thanks to the tanginess of the sour cream. The finished pie has a silky custard filling that is studded with juicy peaches, and the crisp cinnamon-kissed crumble topping adds a nice contrasting crunch to the rest of the pie. In fact, you can make the pie dough a day or two ahead so you’ll have it on hand when you’re ready to bake! The streusel topping mixture comes together in just a few minutes and the custard filling whisks together in even less time than that. The pie is relatively quick and easy to assemble if you have a pie crust already made and ready to go. And I would have to say that the idea of peaches and cream, in general, is improved by the presence of a crumble topping – but then again, most things are improved with a crumble topping!
I also quite like this Peach Crumble Pie, where the peaches are suspended in a lightly sweetened custard made with sour cream. I like peaches and ice cream or cream anglaise. My grandmother was fond of serving peaches and ricotta or cottage cheese with a little sugar on top. Peaches and cream is a great flavor combination, no matter what type of cream you’re using.
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