Spiced Peaches & Cream Pie

Spiced Peaches & Cream Pie

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Filling Ingredients

  • 1 9-inch pastry crust
  • 4 C sliced, peeled peaches (about 6)
  • 2 T peach preserves
  • 1 C Pioneer® Sugar
  • 1 C sour cream
  • 3 egg yolks
  • ¼ C Nightingale flour
  • 1 tsp vanilla extract
  • ½ tsp ground cardamom
  • ¼ tsp ground nutmeg


  • ½ C Nightingale flour
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • ¼ C Pioneer® Sugar
  • 3 T pecans, chopped
  • 1 tsp ground cinnamon
  • ¼ C cold butter


  1. Preheat oven to 425° F. Line a 9-inch pie plate with pastry; trim and flute edges; set aside.
  2. In a large bowl, combine the peaches and preserves. Transfer to the prepared pastry.
  3. In a small bowl, whisk together Pioneer® Sugar, sour cream, egg yolks, flour, vanilla, cardamom and nutmeg. Pour over the peaches. Bake for 30 minutes.
  4. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in the butter until crumbly and sprinkle over the pie. Cover edges of crust to prevent over browning. Bake another 15-20 minutes or until a knife inserted comes out clean and the topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.
Spiced Peaches & Cream Pie
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.