Peach Sour Cream Pie
Discover the irresistible charm of a Peach Sour Cream Pie—a creamy, fruity masterpiece that’s perfect for showcasing summer’s juiciest peaches. This dessert features a luscious filling of fresh, sweet peaches coated in sugar and flour, layered under a velvety sour cream custard with a hint of vanilla. Topped with a buttery cinnamon streusel and baked to golden perfection, every bite is a delightful balance of tangy, sweet, and crumbly textures. With just 20 minutes of prep time and simple ingredients like an unbaked pie crust, sour cream, and brown sugar, this recipe is a stress-free way to impress family and friends. Ideal served on its own or with a dollop of whipped cream, this peach pie is destined to be the centerpiece of your dessert table. Perfect for summer gatherings or a cozy treat, this Peach Sour Cream Pie is a must-try for lovers of fruity desserts!
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Recipe Information
Ingredients
- 4 cups Fresh peaches (peeled, pitted, and sliced)
- 0.75 cup Sugar
- 2 tablespoons All-purpose flour (for filling)
- 0.75 cup Sour cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 crust Unbaked 9-inch pie crust
- 0.5 cup All-purpose flour (for topping)
- 0.25 cup Brown sugar (packed)
- 4 tablespoons Butter (cold, cut into small pieces)
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the sliced peaches, 3/4 cup of sugar, and 2 tablespoons of flour. Toss until the peaches are evenly coated.
In a separate medium bowl, whisk together the sour cream, egg, and vanilla extract until smooth and set aside.
Arrange the unbaked pie crust in a 9-inch pie dish, pressing it gently into the edges. Trim any overhanging dough and crimp the edges if desired.
Layer the coated peaches evenly into the pie crust.
Pour the sour cream mixture over the peaches, spreading it evenly with a spatula to cover the fruit.
In another bowl, prepare the streusel topping by combining 1/2 cup of flour, 1/4 cup of brown sugar, and 1/2 teaspoon of ground cinnamon. Add the cold butter pieces and use a pastry cutter or your fingertips to work the mixture into a crumbly texture.
Sprinkle the streusel topping evenly over the pie.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45–50 minutes, or until the filling is set and the topping is golden brown.
Remove the pie from the oven and let it cool completely at room temperature before slicing. This allows the filling to fully set.
Serve slices as is or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 36.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
