Sour Cream Peach Pie

This Sour Cream Peach Pie is the perfect dessert for summer, blending the rich, tangy flavor of sour cream with the natural sweetness of fresh peaches. Topped with a delicious streusel topping, it’s a pie that strikes the perfect balance between creamy, fruity, and crunchy textures. The combination of sour cream and peaches gives it a unique flavor profile that will have everyone asking for seconds!

Why You’ll Love This Recipe

This Sour Cream Peach Pie is a sweet, juicy treat that’s sure to be a hit at any summer gathering. The creamy filling made with sour cream and almond extract pairs perfectly with the ripe, sweet peaches, while the streusel topping adds a delightful crunch. The pie’s easy-to-make crust provides a buttery base, and with a chilling time of just 4 hours, it’s the ideal dessert to prepare ahead of time. Plus, it’s a fun twist on the classic peach pie that your guests will love.

Ingredients

For the Pie Crust:

• 1 single pie crust (store-bought or homemade)

For the Filling:

• 1 cup sugar

• 1 cup sour cream

• 3 egg yolks

• ¼ cup flour

• 1 teaspoon almond extract

• 4 cups peeled, sliced peaches

For the Streusel Topping:

• ⅔ cup sugar

• ⅔ cup flour

• 2 teaspoons cinnamon

• 4 tablespoons butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Pie Crust

1. Preheat the oven to 400°F (200°C).

2. Roll out the pie crust and place it in a 9-inch pie dish. Prick the crust generously with a fork.

3. Spray a piece of foil with nonstick cooking spray and place it over the crust. Weigh it down with pie weights or dry beans (or use parchment paper if you prefer, without spraying it).

4. Bake the crust in the oven for 10 minutes. After 10 minutes, remove the foil and weights, and return the crust to the oven for an additional 5 minutes to crisp up. Remove from the oven and let the crust cool slightly.

Step 2: Make the Filling

1. In a large bowl, mix together the sugar, sour cream, egg yolks, flour, and almond extract until smooth.

2. Gently fold in the sliced peaches, making sure they are evenly coated with the mixture.

3. Pour the filling into the cooled pie crust. Bake in the oven for 30-40 minutes, or until the edges of the pie begin to set and the center is still slightly jiggly. Use a pie shield or strips of foil around the edges to prevent the crust from over-browning.

Step 3: Make the Streusel Topping

1. While the pie is baking, prepare the streusel topping. In a medium bowl, combine the sugar, flour, and cinnamon.

2. Cut the butter into small cubes and add them to the mixture. Use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles pea-sized crumbs.

Step 4: Add the Streusel Topping

1. Once the pie has finished its initial bake, remove it from the oven.

2. Sprinkle the streusel topping evenly over the pie, covering it completely.

3. Return the pie to the oven and bake for an additional 10-20 minutes, or until the streusel is golden brown and the pie is set.

Step 5: Cool and Chill

1. Remove the pie from the oven and let it cool at room temperature for a bit.

2. Transfer the pie to the refrigerator to chill completely for at least 4 hours before serving.

Servings and Timing

• Servings: 8

• Prep time: 30 minutes

• Cook time: 1 hour 15 minutes

• Cooling time: 4 hours

• Total time: 5 hours 45 minutes

Variations

• Fruit swaps: If you don’t have peaches, you can use other fruits like nectarines, plums, or even a mix of berries for a different flavor.

• Nutty streusel: Add chopped pecans or walnuts to the streusel topping for extra crunch and flavor.

• Spice variations: Experiment with adding a pinch of nutmeg or ginger to the filling or streusel topping for a subtle spice twist.

• Gluten-free: Use a gluten-free pie crust and substitute the flour in the filling and streusel topping with a gluten-free flour blend.

Storage/Reheating

• Storage: Store leftover pie in the refrigerator for up to 3 days. Make sure it’s covered tightly to keep the filling and topping fresh.

• Freezing: This pie freezes well, so feel free to freeze any leftovers for up to 2 months. Let it thaw in the fridge before serving.

• Reheating: If you prefer to serve the pie warm, reheat individual slices in the microwave for 15-20 seconds or warm the entire pie in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use frozen peaches?

Yes, you can use frozen peaches for this pie. Just make sure to thaw and drain them well to avoid excess liquid in the filling.

Can I make the pie without the streusel topping?

While the streusel topping adds a delightful crunch, you can skip it if you prefer. The pie will still be delicious with just the creamy filling.

Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead of time. You can prepare it a day in advance and let it chill in the refrigerator overnight.

How do I know when the pie is done baking?

The pie is done when the edges of the filling are set and the center is slightly jiggly. The streusel topping should be golden brown, and the pie should have a firm texture once it cools.

Can I use a different type of crust?

Yes, if you prefer a different crust, you can use a graham cracker crust or a gluten-free crust to suit your preferences.

Can I use a different sweetener?

Yes, you can use your preferred sweetener, such as stevia, monk fruit, or erythritol, to make this pie sugar-free. Just adjust the amount based on the sweetness level of the sweetener.

Conclusion

This Sour Cream Peach Pie is the perfect dessert for any occasion. With a creamy, tangy filling and a crunchy streusel topping, it combines the best flavors of summer peaches with the richness of a cheesecake-like filling. Easy to make and incredibly delicious, this pie is sure to be a favorite at your next gathering or as a special treat for your family!

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