Sour Cream Peach Pie

The perfect summertime pie, this Sour Cream Peach Pie is filled with a sour cream and peach based filing and topped with lots of streusel topping. This peach pie is sweet and juicy with great texture.

I’m definitely a fan of a pie with a streusel topping – like this Sour Cream Peach Pie! You can also try this Strawberry Crumble Pie or this Pumpkin Cheesecake Pie.

The Best Peach Pie

If you’ve been following me for awhile, you will know that I am a little bit obsessed with peach season.  Without a doubt, peaches are the produce that I most look forward to every year.  I cannot get enough of them.  One year, I even did a whole peach themed week.

And then there this pie.  You see, I had been craving a peach pie for weeks.  Weeks before I saw any of the beautiful Utah peaches hit the stands. 

So you can bet that one of the first things I did when I did get my hands on some peaches was make a pie!

I didn’t want to go with a straight up peach pie.  I wanted to change it up a little bit, but to still keep true to a peach pie so that the peach flavor would shine.  And I immediately thought of one of my all-time favorite pies – Sour Cream Apple Pie.  I had never had a sour cream peach pie, but I know they are fairly common, so I thought I’d give it a try.

And let me tell you – my beloved apple pie might have a contender for my favorite pie.  This pie was so good.  So good.  So good, in fact, that my husband and I polished it off in 3 days.  By ourselves.  I’d be lying if I didn’t say that I was sad to see the empty pan in the sink.  I’m pretty sure that this pie will become a yearly favorite in our house!

This Sour Cream Peach Pie is sure to become a favorite of yours, too!

Ingredients

This pie is pretty straight forward. Here is what you’ll need, but make sure to scroll to the bottom of this post for the full recipe ingredients and amounts, as well as the full instructions.

• Pie Crust – this one is my favorite.
• Sugar – Regular, granulated sugar is what you’ll need.
• Sour Cream – I use full fat for this pie.
• Egg Yolks – Go ahead and save those egg whites for something else – like this Pavlova.
• Flour – I use all-purpose white flour.
• Almond Extract – you can use vanilla if you have an allergy, but the almond extract really makes this pie special.
• Peaches – You want them peeled and sliced. Make sure they are ripe for maximum flavor.
• Sugar, flour, cinnamon and butter – for the streusel topping. These are pretty typical ingredients.

How to Make Sour Cream Peach Pie

Start by rolling out your crust and placing it in a pie dish. Crimp the edges, then place a piece of parchment paper (or a piece of foil sprayed with nonstick cooking spray) over the crust, then top with pie weights or dried beans. Bake the crust for 10 minutes remove the weights and paper, and bake for an additional 5 minutes.

In a bowl, make the pie filling by combining the sugar, sour cream, egg yolks, flour, and almond extract.

Fold the peaches into the filling mixture.

Pour the filling into the partially baked pie crust. Bake this until the edges are starting to set, 30-40 minutes.

Make the streusel topping by combining the ingredients and cutting the butter in with a pastry cutter or a fork.

Sprinkle this mixture over the partially cooked pie, then return the pie to the oven to bake until the top is browned and the pie is set.

Let the pie cool, then refrigerate for at least 4 hours before serving.

Recipe Tips and Tricks

I always like to put my pie dish on a larger baking sheet while baking it. That way, if any butter or juices overflow, the baking sheet will catch them.

Since the crust is baked for so long, you’ll want to make sure you cover the edges part way through the baking time. I use a pie shield, but you can also use pieces of foil.

If your peaches are extra ripe and juicy, feel free to add 1-2 extra tablespoons of flour. You may also need to bake the pie a few minutes longer.

This pie needs time to cool to set up. Make sure you plan ahead so that it can spend some time in the refrigerator chilling.

Storage Tips

You will need to store this pie in the refrigerator. I like to loosely cover it with plastic wrap.

If you have leftovers, make sure to cover the pie so that it does not dry out too much.

Helpful Tools

• Pie Plate: I like to use a deep dish pie plate.
• Pie Shield: I always used to use foil to cover the crust to prevent overbrowning, but a pie shield is so much easier!
• Pie Weights: Ok, so this one isn’t totally necessary – I’ve always just used dried beans. But the beans will start to smell funny after awhile, so the weights really could be nice to have.
• Pastry Cutter: Believe it or not, this is a well used tool in my kitchen. Not only for streusel toppings, but for biscuits and scones.

More Favorite Pie Recipes

Key Lime Pie
Cherry and Blueberry Cream Pie
Lemon Cream Pie
Caribbean Truffle Pie
Peach Melba Pie

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Sour Cream Peach Pie

4.50 from 2 votes

Author: Deborah Harroun

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Cooling Time: 4 hours hours

Total Time: 5 hours hours 45 minutes minutes

Servings: 8 servings

Course: Dessert

Cuisine: American

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The perfect summertime pie, this Sour Cream Peach Pie is filled with a sour cream and peach based filing and topped with lots of streusel topping. This peach pie is sweet and juicy with great texture.

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Ingredients

• ▢ 1 single pie crust

Filling

• ▢ 1 cup sugar
• ▢ 1 cup sour cream
• ▢ 3 egg yolks
• ▢ 1/4 cup flour
• ▢ 1 teaspoon almond extract
• ▢ 4 cups peeled sliced peaches

Streusel Topping

• ▢ 2/3 cup sugar
• ▢ 2/3 cup flour
• ▢ 2 teaspoons cinnamon
• ▢ 4 tablespoons butter

Instructions

• Preheat the oven to 400ºF.
• Roll our the crust and place it in a 9-inch pie dish. Prince generously with a fork. Spray a piece of foil with nonstick cooking spray and place over the crust and with with pie weights or dry beans. You can also use a piece of parchment paper, but there is no need to spray the parchment paper. Bake in the oven for 10 minutes, then remove the weights and the foil and return the crust to the oven for an additional 5 minutes. Remove from the oven and let the crust cool slightly.
• Meanwhile, in a large bowl, mix together the sugar, sour cream, egg yolks, flour, and almond extract. Fold in the peaches. Pour the filling into the pie crust and return to the oven. Bake for 30-40 minutes, or until the pie is starting to set up on the edges but is still jiggly in the middle. Cover the crust with a pie shield or strips of foil to prevent the crust from over-browning.
• While the pie is baking, make the streusel topping. In a medium bowl, combine the sugar, flour, and cinnamon. Cut the butter into small cubes and use a pastry cutter or a fork to cut the butter into the mixture until it resembles pea-sized pieces or smaller.
• Remove the pie from the oven and sprinkle the streusel topping over it evenly. Return the pie to the oven and bake an additional 10-20 minutes, or until the topping is browned.
• Remove from the oven and let the pie cool. Transfer to the refrigerator to chill completely, at least 4 hours.

Recipe Notes:

If your peaches are extra ripe and juicy, feel free to add 1-2 extra tablespoons of flour. You may also need to bake the pie a few minutes longer.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/8 of pie, Calories: 577kcal (29%), Carbohydrates: 81g (27%), Protein: 7g (14%), Fat: 25g (38%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 9g, Cholesterol: 136mg (45%), Sodium: 260mg (11%), Fiber: 4g (17%), Sugar: 55g (61%)

Keywords: peach pie, sour cream peach pie