I made this pie two weekends in a row. The first time was good, but runny. I determine that it was either because I used the light sour cream we were warned against or I didn't cook it quite long enough. This second time was much better. I used the same low-fat sour cream, but I added a little extra flour to thicken it up and that did the trick. Great recipe. I've already gotten compliments on it and requests for more. I used fresh, in season peaches, as well as the Betty Crocker pie crust recipe. I've always used that one. I also did the tight lattice top finish, and it was gorgeous. Check out my posted picture.
Easy making pie. I've made this twice and each time the family loved it. I used home canned peaches from last summer and OMG soo good. I also used Crisco recipe for pie crust and latice top. Before I sprinkled sugar and spices on top I do an eggwash all over crust. You can see big change in appearance in my photo and is crispier is with topping.
Pie was delicious, though I found the filling a little on the runny side, but I may just not have cooked it long enough. I did actually use low-fat sour cream, and it seemed fine (unless that's what made it too runny). I did a lattice crust because I was bored and wanted the extra challenge, but I wouldn't necessarily recomend it for this sort of pie.
I've never had sour cream peach pie before but made this the night before our annual church summer picnic and won first prize in the pie contest with it! It's fabulous.