Delicious Sour Cream Peach Pie

If you’re looking for a great way to spice up your peach pie, though I rarely every find a need to spice it up, this is a nice way to do it. Actually I like to work this one in between, sort of mix up the peach pies so that they always stay interesting, though my family has hinted that this is their favorite. But I find that b mixing in the traditional peach pie this one maintains its special place.

Instructions: Ingredients | Directions

This recipe is going to take you about twenty minutes to prepare, cook time is about an hour and fifteen minutes, and you’ll be already in around an hour and a half.


For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, cut into chunks
  • 1/2 teaspoon salt
  • 2 tablespoons sour cream

For the Filling

  • 4 fresh peaches – peeled, pitted, and sliced
  • 3 egg yolks
  • 2 tablespoons all-purpose flour
  • 1/3 cup sour cream
  • 1 cup white sugar


  1. Preheat oven to 425 degrees Fahrenheit or 220 degrees Celsius. Butter a pie pan. I used a nine inch pan.
  2. Place the flour, butter, salt, and 2 tablespoons sour cream in your food processor for a quick mix. I will usually use place it at pulse until mixture comes together in a large ball. This is of course optional and you can do it the traditional way and mix it by hand. I don’t role the dough out, that always comes out less than satisfactory when I do it so I just push it into shape in the pie pan until it forms a crust.
  3. Pre-bake the crust in your preheated oven until golden brown. Careful this only takes around ten minutes.
  4. Reduce oven heat to 350 degrees Fahrenheit or 175 degrees Celsius.
  5. Arrange your peach slices in pie crust in a stacked spiral form, sort of making them radiate outward.
  6. Prepare your egg yolks by lightly beating them in a bowl. The mix in your sugar, sour cream, and 2 tablespoons flour until everything is well-mixed. Pour the mixture over peaches making sure to let it have a chance to sink in around the openings. I like to cover the pie with aluminum foil though I know some people find this a needless extra step.
  7. You will need to bake the pie for fifty minutes. At this stage I will remove the tin foil and continue baking it until everything has set. This is will generally take another ten minutes or so.

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