Sour Cream Peach Pie

"This recipe is from Farm Journal's Complete Pie Cookbook. I purchased the book in 1970 when I moved into my first apartment after college. In 1972 I made this for my husband and it quickly became his birthday dessert. I just made this pie for friends that came to visit from the State of Washington and they loved it too. Can be made with canned peaches BUT I only use fresh! I make the pie crust the day before and have it chilling in the refrigerator ready to be rolled out."
photo by ArtistsFoodPalette photo by ArtistsFoodPalette
photo by ArtistsFoodPalette
photo by ayhlara photo by ayhlara
Ready In:
1hr 10mins


  • pastry dough, for 2-crust 9-inch pie
  • 4 cups sliced peeled peaches (7 to 8 medium)
  • 1 cup sugar
  • 5 tablespoons flour
  • 18 teaspoon salt
  • 12 cup sour cream, NOT low fat or 1/2 cup no fat
  • 14 teaspoon cinnamon
  • 14 teaspoon nutmeg, I use fresh ground


  • Spread peaches in pastry-lined 9" pie pan. Combine sugar (RESERVING 2 Tablespoons), flour, salt, and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents.
  • Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
  • Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.

Questions & Replies

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  1. ninahought
    This will be my go-to recipe whenever I have fresh peaches. It was a huge hit with the family, and very easy to make. DELICIOUS!!! I don't have a photo because it disappeared too quickly!
  2. Geoff K.
    I made this just because I had fresh peaches. However, this is the best fruit pie I've EVER HAD! I made 2 one for my wife and kids, and 1 for my co-workers. My co-workers never got any! It was deemed "to good" and was delivered to my in laws. My father-in-law raised peaches for many years, and he loves them still. My wife thought he needed to see what they should have grown up to be! I didn't use many spices, no nutmeg or cinnamon, and topped it with a lattice. I'm going to try it with cheese cake instead of sour cream, we'll see.
  3. chazmom97
    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.
  4. ArtistsFoodPalette
    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.
  5. ayhlara
    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.



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