99 Reviews

This is scrumptious!! I didn't have fresh peaches, so I used my home canned ones. It came out really good. The sour cream gives a nice flavor. We liked the crunchy top too! Mine only had to bake for 50 minutes.

51 people found this helpful. Was it helpful to you? [Yes] [No]
MizzNezz June 08, 2002

My peaches were not ripe enough so I used 2 cans of peaches in their own juice, drained. Fantastic! I empressed everyone that tried it. Not too sweet, just right for this non dessert eater. Thanks for a great recipe.

11 people found this helpful. Was it helpful to you? [Yes] [No]
riffraff October 02, 2002

This pie was truly OUT OF THIS WORLD!!! I used a mix of Georgia and California Peaches. The sweet, crunchy topping offset the less sweet taste of the creamy filling. The only thing I was unsure of was how small to chop the peaches. I did mine about 1/2-3/4 inch cubes and it worked fine. I was going to make this for July 4th and then a couple days later, but the kids ate all of my peaches both times! Finally, today I was able to make this yummy recipe because I told them "hands off the peaches" :) Thanks so much for a unique, delicious and easy recipe!

11 people found this helpful. Was it helpful to you? [Yes] [No]
Karen=^..^= July 14, 2002

This is the kind of recipe that makes it all worthwhile - sifting through hundreds of recipes just to find a treasure like this one. Words cannot express how delicious this pie is - warm out of the oven. Thanks so much Kim! I didn't make any changes to the recipe, and it was perfect! I loved the simplicity of the recipe, and that delicious crunchy sweet topping. I too, used Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust

4 people found this helpful. Was it helpful to you? [Yes] [No]
Julie F August 16, 2009

I made this over the weekend with fresh peaches and it was absolutely YUMMY!!! The ONLY reason I'm not giving it 5 stars is that personally, I felt like the sour cream mixture overwhelmed the peaches. I usually like pie fillings that are mostly fruit. So I think that the next time I make a double recipe of this, I'll use 3.5 or 4 cups of peaches per pie, and make a single batch of the sour cream mix and divide it among both pies.

2 people found this helpful. Was it helpful to you? [Yes] [No]
LillyZackMom August 05, 2013

This pie was excellent and what makes it even more appealing is how easy it was to make. I bake a lot, but have not made many pies from scratch so I'm not an expert pie maker by any means. I used a deep dish frozen pie crust and this made it a snap to put together. Used three large thin sliced fresh peaches and followed the recipe exactly as written. It seemed like a lot of liquid was poured in the crust and my peaches were pretty juicy, so I was a bit nervous it would turn out too runny. Happily this was not the case. I could not quite fit all the topping on the pie since the pan would have been too full, but this did not affect the outcome at all. Baked for about 1 hour and it came out a beautiful light brown on the outside with no over baked crust, and moist but not runny on the inside. Be sure to put a oversized cookie sheet under the pie pan to catch any drippings!!! I highly recommend this recipe.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Good Cook Joni August 03, 2013

Update: I used frozen peaches that I had put down during the summer. I didn't have enough, so I added some canned peaches. Once the pie was made up, there was no difference between the frozen and the canned. Although fresh peaches are preferable, canned and frozen and a very close second!!! Sept 2/2009 Wonderful...top drawer...I can't rave enough about this recipe!!! My DH and SIL had 2 large slices of pie and were fighting for the third (and last) piece. I was kinda skeptical about the 1 cup sugar in the filling...thinking it would be too sweet, but it was perfect as is!!! In the past, I have not been too fond of peach pies because there seemed to be an odd taste between the fruit and the crust...but that was not evendent in this pie... the way it was eaten up, and so quickly!!! I used JackieOhNo's Single Flaky Pie Crust (Food Processor) for the pie crust. Kudos, on a great find!!!

2 people found this helpful. Was it helpful to you? [Yes] [No]
Abby Girl October 24, 2009

This pie was so delicious! I made as directed, except I was short 1/4 cup peaches for each pie, (I made two). I only needed to bake 50min, and I used Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust for the pie crusts (which was excellent). I had no problems with soggy crust by using Kittencal's tecnique of brushing a light egg wash on the bottom of the crust before putting the fruit in. This was quite the impressive pie for being so easy to make! We just loved it, thanks so much for posting! :)

2 people found this helpful. Was it helpful to you? [Yes] [No]
sweetcakes June 26, 2009

This pie was delicious. Not to sweet but definetly a very rich dessert. I can't believe how crunchy the topping turned out. Thanks for a great recipe. I would love to try this with cherries!

2 people found this helpful. Was it helpful to you? [Yes] [No]
Mom2girls June 12, 2003

This pie is fantastic !! I have tried it also with apples and berries ( both mixed and just strawberries) with great results. The apples are my favorite though. They even beat the peaches which are outstanding !!! The recipe was even shared with my son in New Zealand (for the apples ). Everyone enjoyed it thoroughly.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Tom111 May 13, 2003
Peaches & Cream Pie