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We never had pie growing up unless it was a holiday. I have no clue why, but I’m pretty sure it’s the only thing wrong with how I was raised. I mean, it’s pie! It should be eaten all darn year. I’m already obsessed with our Dutch Apple Pie with White Chocolate Brown Butter Sauce, but fall is also for peaches so I just had to bust out a peach pie.
I don’t know if it’s because I’m pregnant or what, but I am feeling so tender hearted about fall this year. I’ve always loved the change in seasons but this one feels special. I love that the air has excitement in it as the kids are starting school, the weather is warm and inviting and change is on the horizon. I’ve really been wanting to reflect on the past and look forward to the future and though it may seem silly, pie seems to fit that perfectly.
Pie is one of those things that’s been around forever and brings pictures of happy times in your mind, but it’s also gosh darn delicious and that is one happy combination. And I’m curious, are you a filling or crust fan? I would totally eat pie crust more than the filling no matter how good it is. I don’t know why but I just adore those flaky layers. No matter which you love I can’t tell you how perfect this sour cream peach pie is. Make it, make it, make it. You will not regret it and your family and friends will adore you.
Why Is Pie Crust Tough?
Too much water makes a sticky dough, which results in a tough and chewy crust.
Too little liquid will cause your pastry to crack and fall apart during rolling and shaping.
Also, pie crust should be handled as little as possible.
Over kneading will cause the crust to be tough.
What are the Best Peaches for Baking?
You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!
Do Fruit Pies Need to Be Refrigerated?
Because of the dairy in this fruit pie, it needs to be refrigerated. It will keep for up to two days.
Can This Peach Pie Be Frozen?
No, I would not recommend freezing this pie. Because of the dairy in the pie filling, freezing it will make the texture breakdown and curdle. This pie is best eaten fresh.
More FRUIT PIES You’re Sure to Love:
- Peach Pie with Lattice Top
- Perfect Razzleberry Pie
- Simple Blueberry Pie
- Dutch Mixed Berry Pie
- Fresh Strawberry Pie
- Lemon Jello Peach Pie
- Strawberry Rhubarb Pot Pies
- Sour Cream Peach Pie
- Homemade Apple Pie
- Dulce de Leche Banana Cream Pie
- Dutch Apple Pie
Sour Cream Peach Pie
Sour Cream Peach Pie
Ingredients
- 1 [[Pie Crust]|, unbaked (click for link)
For the filling
- 3 Large Egg Yolks
- 2 Tablespoons Flour
- 1/4 teaspoon Salt
- 1 Cup Sugar
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cinnamon
- 1 Cup Sour Cream, not fat free
- 1 teaspoon Vanilla
- 4 Cups Peaches, peeled and sliced, then divided
For the peach topping
- 1 Tablespoon Flour
- 2 teaspoons Sugar
- 1/4 teaspoon Cinnamon
For the Topping
- 1/2 Cup Brown Sugar
- 1/2 Cup Flour
- 4 Tablespoons Butter, Cold, cubed
- 1/2 teaspoon Cinnamon
Instructions
- Heat the oven to 400 degrees.
- Lay the pie crust in your pie pan and crimp the edges.1 [[Pie Crust]|
- In a large bowl, whisk together the yolks until light in color.3 Large Egg Yolks
- Add the flour, salt, sugar, nutmeg and cinnamon.2 Tablespoons Flour, 1/4 teaspoon Salt, 1 Cup Sugar, 1/4 teaspoon Nutmeg, 1/4 teaspoon Cinnamon
- Whisk until smooth then add the sour cream and vanilla and stir until evenly combined.1 Cup Sour Cream, 1 teaspoon Vanilla
- Fold in 3 cups of the peaches and dump into the pie.4 Cups Peaches
- Place the last cup of peaches in a bowl and toss with the flour, sugar and cinnamon and set aside.2 teaspoons Sugar, 1 Tablespoon Flour, 1/4 teaspoon Cinnamon
For the Topping
- Place the brown sugar, flour, butter, and cinnamon in a bowl and using a pastry cutter, cut in the butter then switch to your hands and squeeze together to form clumps of topping.1/2 Cup Brown Sugar, 1/2 Cup Flour, 1/2 teaspoon Cinnamon, 4 Tablespoons Butter
To Bake
- Bake at 400 for 15 minutes, remove from the oven and add the remaining peaches on top.
- Bake an additional 10-12 minutes, remove from the oven again and add the topping in little clumps all over the pie, returning the pie to the oven for another 20 minutes, covering the crust with foil if needed.
- Allow to cool on the counter then put in the fridge for 3 hours to set.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love your recipes. Need more clarification on freezing… you have 3 stages of baking. Do you freeze before any baking and adding last cup of peaches? Or do you not even make topping or last cup of peaches and prep those only after ready to start initial baking?
Hi Thomas! Unfortunately, this particular pie does not freeze well. Because of the dairy in it, the texture will breakdown completely and the texture will be curdled. This pie is best eaten fresh! You’ll just have to eat the whole thing! Haha!
Hi, just curious when you add the cup of peaches mixed with “peach topping” to the pie. Did I miss that?
Hi Julie! They are added in step 1 under the “To Bake” section of the instructions. So you add the 3 cups of peaches to the pie crust and bake for 15 minutes then you add the peaches mixed with the flour, sugar and cinnamon and bake again. Then you add the crumb topping and bake a little longer. I hope that makes sense!
Have you ever made this with frozen peaches?
Yes! Allow them to thaw and drain thoroughly!
Instructions were confusing but the pie turned out great!
Hi Brenda! Thanks for the feedback! If you can let me know which part was confusing, I’d love to clarify it!
Does this Sour Cream Peach Pie freeze well? I’m concerned about the part where you add the remaining peaches on top after it has baked some. And also the crumble part.
Yes there is a section in the post right before the recipe card that talks about the best ways to freeze it. Enjoy!