Sour Cream Peach Pie

Submitted by Kathy in Dearborn

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 8

ingredients

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

directions

1. 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.
2. Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
3. Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.

Reviews

[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!

 

[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.

 

[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.

 

[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.

 

[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.