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Sour Cream Peach Pie

Sour Cream Peach Pie

  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
LESLIE VAN SLACK

LESLIE VAN SLACK

This recipe combines the delicious flavors of peaches with sour cream and a hint of almond extract.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
  3. Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Anne G.
30

Anne G.

7/13/2008

We thought this was very good. I was a little concerned that the cream mix wouldn't set so I added an egg; I also added a sprinkling of cinnamon to the peaches. Don't forget to watch the pie like a hawk once it's under the broiler! One nanosecond separates caramel glory from burnt disaster!

Lauren W.
26

Lauren W.

7/31/2007

This pie is simple and delicious, a perfect summer pie. I used canned instead of fresh peaches and it was still great.

COOKING4MYBOYS
11

COOKING4MYBOYS

9/20/2010

I read a review that gave this recipe 1 star and said it came out a mess, I think it needs to be mentioned that you have to thaw out the peaches. I used frozen, and alot of juice came along with the peaches. After they're thawed you may want to add some sugar, mine we're very sweet. Each of my bags were 10 oz and I used two bags which gave me the equivalence of 3 cups, so I used what another reviewer suggested and I added a cup of blueberries, a very nice touch! Substituted almond extract for vanilla. The next time I make this pie, I will add the brown sugar to the pie the last couple minutes of baking because the pie wasn't in the broiler for even a minute and the sugar started burning. Super easy pie to make, my boys helped and loved the filling before we added it to the pie, thanks for sharing this recipe!

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