Sour Cream Peach Pie
photo by graffeetee
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 pastry dough, for a 1-crust pie your choice
-
Filling
- 5 -6 ripe peaches, sliced
- 1 cup sour cream
- 3⁄4 cup sugar
- 3 tablespoons flour
- 1 egg
- 1⁄8 teaspoon nutmeg
- 1 tablespoon dark rum (I use Myers)
- 1⁄4 teaspoon vanilla
-
Streusel Topping
- 1⁄4 cup butter, melted
- 1⁄3 cup flour
- 1⁄2 cup light brown sugar, firmly packed
directions
- Preheat oven to 400°F.
- Fit the pastry into a 9-inch pie pan. Make sure the rim is high.
- Mix the filling ingredients except for the peaches.
- Arrange the peach slices evenly in the pie shell, then pour filling mixture over peaches.
- Bake 25 minutes.
- While filling is baking, mix streusel ingredients together until combined.
- After 25 minutes of baking, remove pie from oven and crumble topping over the top.
- Return to oven.
- Bake another 20 minutes, or until filling seems mostly set and the topping is lightly browned.
- Cool, then chill and serve.
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Reviews
-
Wonderful recipe, delicious! My family says it is the best peach pie ever. I used frozen peaches from our peach crop this fall. The only thing I did different was the topping. Instead of melting the butter I crumbled it into the sugar and flour and it sprinkled on the top easily. I also added mace along with a little extra nutmeg. Thank you for a great recipe.
RECIPE SUBMITTED BY
graffeetee
Sandy, Utah
I am a retired proofreader and graphic designer. Lifelong love of cooking (and eating, too, of course!). It's wonderful for stress relief. Nurtures the soul as well as the body. I'd call my style "international comfort food."