Sour Cream Peach Pie

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

This pie is sooo good but sooo sinfully rich! The ooriginal recipe in the Doubleday Cookbook said to serve it warm, but I think it tastes best when chilled. This makes the flavors come together better I think.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Fit the pastry into a 9-inch pie pan. Make sure the rim is high.
  3. Mix the filling ingredients except for the peaches.
  4. Arrange the peach slices evenly in the pie shell, then pour filling mixture over peaches.
  5. Bake 25 minutes.
  6. While filling is baking, mix streusel ingredients together until combined.
  7. After 25 minutes of baking, remove pie from oven and crumble topping over the top.
  8. Return to oven.
  9. Bake another 20 minutes, or until filling seems mostly set and the topping is lightly browned.
  10. Cool, then chill and serve.


Most Helpful

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.

Milette November 26, 2010

OK guys this is one great pie! Its different from most pies but different in a mouth watering way. The only thing I did differently is I added the peach juice from the bowel the peaches were in. While fresh peaches are in you have to try this recipe.

bill mayes July 28, 2009

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