Peach Pie with Sour Cream

Peach Pie with Sour Cream

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"This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches."

Ingredients 1 h 35 m {{adjustedServings}} servings 337 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
  2. Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
  3. Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
  4. Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
  5. Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
  6. Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.
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Reviews 25

  1. 31 Ratings


Sooooo good, sooooo easy & 5 stars all the way. I used light sour cream and Splenda blend, and it still was delicious. The pie crust is done in seconds in the food processor, is tender, and you don't even have to roll it out, just press into the pie dish. Absolutely wouldn't change a thing; it's perfect as is.


This pie is absolutely scrumptious. Best to use firm ripe peaches. My recipe calls for 6 firm-ripe peaches, 3/4 cup sugar and 1/4 cup of flour. Cover pie with foil only if it's getting too brown. Everything else is the same. The crust is out of this world. It's tender and flakey and is perfect for those who hate to roll out pie dough. I use it for all my baked custard pies, like pumpkin and pecan, because it doesn't get soggy. Excellent recipe.


I followed this recipe exactly! I was worried the filling would never set, after the 50 minutes, I removed the foil and baked the extra 15 minutes. But the center seemed runny, so I baked another 15 minutes, but the same thing? I figured the egg/cream mixture had to be cooked, so I removed it! Thankfully I did! I let it cool to room temp. and then let it set up in the fridge. It was so Delicious!!! Very creamy! I think my peaches were very ripe which is why there seemed to be more liquid on top, but it did not affect the final outcome, this will be a favorite around here for sure!