Tangy Peach Dream Pie

Indulge in the quintessential taste of summer with this delightful Sour Cream Peach Pie. Featuring a luscious, creamy peach filling nestled in a flaky crust and crowned with a generous, buttery streusel topping, this pie promises a harmonious blend of sweet, juicy, and tangy flavors with an irresistible texture that will leave you craving more.

There’s something truly magical about a homemade pie, especially when it features a glorious streusel topping. This Sour Cream Peach Pie is a testament to that magic, offering a sublime balance of textures and flavors. If you’re a fan of crumble-topped treats, you might also enjoy a classic Strawberry Crumble Pie or, for a different season, a comforting Pumpkin Cheesecake Pie. But today, our focus is on the star of the summer kitchen: the magnificent peach pie.

Crafting The Best Sour Cream Peach Pie for Summer Indulgence

For those who have followed my culinary journey for a while, it’s no secret that I harbor a deep-seated obsession with peach season. Each year, as the warmth of summer fully embraces us, I eagerly anticipate the arrival of fresh, ripe peaches – they are, without a doubt, the produce I look forward to most. Their vibrant color, intoxicating aroma, and unparalleled sweetness are simply irresistible. There was even a year I dedicated an entire week to peach-themed recipes, a testament to my profound adoration for this stone fruit.

This particular pie came into being after weeks of intense craving. Long before the beautiful Utah peaches began appearing in local markets, my mind was already set on baking a peach pie. The anticipation was almost unbearable, making the first batch of fresh peaches I could get my hands on even more precious. It was inevitable that one of my first culinary endeavors with these seasonal gems would be to transform them into a glorious pie.

However, I wasn’t content with just a traditional peach pie. I wanted to elevate it, to introduce a subtle twist that would enhance the natural sweetness of the peaches while still allowing their exquisite flavor to shine through. My thoughts immediately drifted to one of my all-time favorite pies: the classic Sour Cream Apple Pie. The rich, creamy, and slightly tangy filling in that pie always creates a beautiful contrast, and I wondered if sour cream could work the same magic with peaches. While a sour cream peach pie wasn’t something I had personally made before, I knew it was a fairly common and beloved variation, so I decided it was time to give it a try.

And let me tell you, the result was nothing short of spectacular. My beloved Sour Cream Apple Pie might just have a serious contender for the top spot in my heart. This peach pie was utterly divine – so incredibly good, in fact, that my husband and I managed to polish off the entire pie within three days, all by ourselves! I’d be lying if I said I didn’t feel a pang of sadness seeing the empty pie dish in the sink. The unique creaminess and subtle tang from the sour cream perfectly complement the sweet, juicy peaches, while the streusel topping adds a delightful crunch. I am absolutely certain that this Sour Cream Peach Pie will become a cherished yearly tradition in our home, a true highlight of the summer season. Prepare yourself, because this pie is destined to become a firm favorite in your household too!

Essential Ingredients for a Heavenly Peach Pie

Creating this incredible Sour Cream Peach Pie requires a handful of straightforward ingredients, each playing a crucial role in developing its distinctive flavor and texture. While I’ll provide a general overview here, remember to scroll to the bottom of this post for the complete recipe with precise measurements and detailed instructions.

• Pie Crust: The foundation of any great pie is a fantastic crust. While store-bought crusts offer convenience, I highly recommend using a homemade version for superior flavor and flakiness. My go-to pie crust recipe delivers exceptional results, providing the perfect buttery vessel for our creamy peach filling.
• Sugar: Granulated sugar is used to sweeten the filling, balancing the natural tartness of the sour cream and enhancing the inherent sweetness of the peaches. It’s also an integral component of our delightful streusel topping.
• Sour Cream: This is the star ingredient that sets this pie apart. Using full-fat sour cream ensures a rich, creamy, and wonderfully tangy filling that beautifully contrasts with the sweet peaches. It adds a depth of flavor and a silky texture that truly elevates the pie.
• Egg Yolks: Egg yolks contribute to the custard-like consistency of the filling, adding richness and helping it set beautifully. Don’t discard those leftover egg whites – they’re perfect for another recipe, such as a light and airy Pavlova!
• Flour: All-purpose white flour acts as a thickening agent for both the pie filling and the streusel topping. In the filling, it ensures a perfectly set, not-too-runny texture, while in the streusel, it provides structure for those irresistible crumbs.
• Almond Extract: This extract is a secret weapon that truly makes this pie special. Its subtle, nutty notes harmonize exquisitely with peaches, creating a more complex and memorable flavor profile. If you have an almond allergy, vanilla extract can be used as a substitute, though the almond truly adds a unique touch.
• Peaches: The heart of our pie! You’ll want ripe, fragrant peaches, peeled and sliced. Choosing ripe peaches is crucial for maximum sweetness and juiciness. Freestone peaches are generally easier to peel and slice for baking.
• Streusel Topping Ingredients (Sugar, Flour, Cinnamon, and Butter): These classic ingredients combine to form a golden, crumbly topping that adds a fantastic textural contrast to the smooth filling. Sugar provides sweetness, flour gives structure, cinnamon offers a warm, aromatic spice, and cold butter is cut in to create those signature crumbly pieces.

Step-by-Step Guide: How to Make Sour Cream Peach Pie

Crafting this delicious pie is a rewarding process, yielding a dessert that’s sure to impress. Follow these detailed steps to achieve a perfectly baked, mouth-watering Sour Cream Peach Pie:

1. Prepare and Partially Bake the Pie Crust: Begin by preheating your oven to 400ºF (200ºC). Roll out your chosen pie crust and carefully transfer it into a 9-inch pie dish. Crimp the edges decoratively to your preference. To prevent the crust from puffing up and to ensure a crisp bottom, generously prick the bottom of the crust with a fork. Line the crust with a piece of parchment paper or aluminum foil (sprayed with nonstick cooking spray if using foil), then fill it with pie weights or dried beans. Bake for 10 minutes. This step, known as blind baking, is crucial for preventing a soggy pie bottom. After 10 minutes, carefully remove the weights and paper/foil, and return the crust to the oven for an additional 5 minutes to lightly golden. Remove the partially baked crust from the oven and let it cool slightly while you prepare the filling.
2. Prepare the Luscious Peach Filling: While your pie crust is cooling, turn your attention to the creamy, flavorful filling. In a large mixing bowl, combine the granulated sugar, full-fat sour cream, egg yolks, all-purpose flour, and almond extract. Whisk these ingredients together until the mixture is smooth and well combined. The sour cream provides that signature tang and richness, while the egg yolks add a custardy element, and the flour ensures proper thickening.
3. Fold in the Peaches and Assemble the Pie: Gently fold the peeled and sliced ripe peaches into the prepared sour cream mixture. Be careful not to overmix, as you want to preserve the texture of the peach slices. Pour this fragrant peach filling evenly into the partially baked pie crust. Return the pie to the preheated oven and bake for 30-40 minutes, or until the edges of the filling are starting to set, but the center still has a slight jiggle. If you notice the crust edges browning too quickly, loosely cover them with a pie shield or strips of aluminum foil.



4. Prepare the Buttery Streusel Topping: While the pie is undergoing its initial bake, prepare the irresistible streusel topping. In a medium bowl, combine the remaining sugar, flour, and ground cinnamon. Add the cold butter, cut into small cubes. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs, ranging from pea-sized to smaller. The goal is a crumbly texture that will crisp up beautifully in the oven.
5. Apply Streusel and Finish Baking: Carefully remove the partially baked pie from the oven. Evenly sprinkle the prepared streusel topping over the warm, partially set filling. Return the pie to the oven and continue baking for an additional 10-20 minutes, or until the streusel topping is beautifully golden brown and the pie filling is fully set in the center. A slight crack in the center of the filling is a good indicator of doneness.
6. Cool and Chill Thoroughly: This is perhaps the most crucial step for a well-set pie. Once baked, remove the pie from the oven and allow it to cool completely at room temperature on a wire rack. This process can take several hours. Once cooled, transfer the pie to the refrigerator and chill for at least 4 hours, or ideally overnight. This chilling time allows the filling to fully set, making for clean slices and optimal flavor. Serve chilled for the best experience.

Expert Tips and Tricks for the Perfect Sour Cream Peach Pie

Achieving pie perfection often comes down to a few key insights and helpful practices. Here are some of my top tips and tricks to ensure your Sour Cream Peach Pie turns out absolutely flawless:

• Utilize a Baking Sheet: Always place your pie dish on a larger baking sheet before putting it in the oven. This simple step serves two important purposes: it catches any potential butter or fruit juice overflows, keeping your oven clean, and it makes transporting the hot pie in and out of the oven much easier and safer.
• Protect the Pie Crust Edges: Since this pie has a relatively long baking time, the delicate edges of your pie crust can easily over-brown or even burn. To prevent this, cover the edges with a pie shield partway through the baking time. If you don’t have a dedicated pie shield, strips of aluminum foil wrapped carefully around the crust edges work just as effectively.
• Adjust Flour for Extra Juicy Peaches: Peaches can vary greatly in their water content, especially when they are extra ripe and bursting with juice. If your peaches seem particularly juicy, feel free to add an extra 1-2 tablespoons of flour to the filling mixture. This will help absorb excess moisture and ensure your pie sets up beautifully without being too runny. You may also find that a juicier pie needs to bake a few minutes longer.
• The Importance of Thorough Cooling: This pie absolutely needs ample time to cool and set up properly. Resisting the urge to cut into it too soon is crucial. Plan ahead and allow the pie to cool completely at room temperature, then refrigerate it for at least 4 hours. This chilling period allows the sour cream filling to firm up and the flavors to meld, ensuring clean, perfect slices and the best possible taste experience.
• Selecting the Perfect Peaches: For the best flavor, choose peaches that are ripe but still firm. They should have a fragrant aroma and yield slightly to gentle pressure. If your peaches are too soft, they can become mushy in the pie. If they are too hard, they won’t offer enough sweetness or juiciness. Yellow peaches are generally preferred for baking due to their robust flavor and ability to hold their shape.
• Easy Peach Peeling Method: Peeling peaches can be a breeze if you blanch them. Simply score a small ‘X’ at the bottom of each peach, then plunge them into boiling water for 30-60 seconds. Immediately transfer them to an ice bath to stop the cooking process. The skins should then slip off easily.
• Serving Suggestions: While this pie is exquisite on its own, it’s even more delightful served with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or even a light sprinkle of extra cinnamon for added warmth.

Storage Tips for Optimal Freshness

To keep your Sour Cream Peach Pie tasting its best and ensure its longevity, proper storage is key. Due to the sour cream and fresh fruit filling, this pie requires refrigeration.

• You will need to store this pie in the refrigerator. After it has completely cooled and chilled, I recommend loosely covering it with plastic wrap or aluminum foil. This helps protect the pie from absorbing odors from other foods in the refrigerator and prevents the streusel topping from becoming too soft.
• If you have leftovers, make sure to cover the pie adequately to prevent it from drying out too much. A pie keeper or a large airtight container is ideal for maintaining freshness and moisture.
• Properly stored in the refrigerator, this Sour Cream Peach Pie will remain delicious for 3-4 days. While it can be eaten cold, some prefer to let it sit at room temperature for 15-20 minutes before serving to slightly soften the filling and enhance the flavors.

Helpful Tools for Pie Baking Success

Having the right tools can make all the difference in your pie baking experience, making the process smoother and more enjoyable. Here are some helpful implements I recommend for creating this Sour Cream Peach Pie:

• Pie Plate: A sturdy, good-quality pie plate is essential. I particularly like to use a deep-dish pie plate, as it generously accommodates more of that luscious peach filling and allows for a slightly thicker crust, offering a more satisfying slice.
• Pie Shield: This simple gadget is a game-changer! I used to painstakingly fashion foil strips to cover my pie crust edges to prevent overbrowning, but a pie shield is so much easier and more effective. It slips on effortlessly and uniformly protects the crust from burning during the long baking process.
• Pie Weights: While not absolutely necessary (I’ve always just used dried beans in a pinch), proper pie weights can make blind baking more consistent. The beans, after a few uses, can start to smell a bit, so dedicated ceramic or metal pie weights are a worthwhile investment for even baking and preventing your crust from bubbling up.
• Pastry Cutter: Believe it or not, this is a well-used tool in my kitchen! It’s indispensable for cutting cold butter into flour for perfectly crumbly streusel toppings, as well as for making flaky pie crusts, light and airy biscuits, and tender scones. It saves your hands from warming the butter too much, which is key to a tender texture.

Explore More Favorite Pie Recipes

If you’ve fallen in love with pie baking, there’s a whole world of delicious creations to explore. Here are some more of my favorite pie recipes to inspire your next baking adventure:

• Key Lime Pie
• Cherry and Blueberry Cream Pie
• Lemon Cream Pie
• Caribbean Truffle Pie
• Peach Melba Pie

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Sour Cream Peach Pie

4.50 from 2 votes

Author: Deborah Harroun

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Cooling Time: 4 hours

Total Time: 5 hours 45 minutes

Servings: 8 servings

Course: Dessert

Cuisine: American

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The perfect summertime pie, this Sour Cream Peach Pie is filled with a sour cream and peach based filing and topped with lots of streusel topping. This peach pie is sweet and juicy with great texture.

Ingredients

Pie Crust

• 1 single pie crust

Filling

• 1 cup sugar
• 1 cup sour cream
• 3 egg yolks
• 1/4 cup flour
• 1 teaspoon almond extract
• 4 cups peeled sliced peaches

Streusel Topping

• 2/3 cup sugar
• 2/3 cup flour
• 2 teaspoons cinnamon
• 4 tablespoons butter

Instructions

1. Preheat the oven to 400ºF.
2. Roll out the crust and place it in a 9-inch pie dish. Prick generously with a fork. Spray a piece of foil with nonstick cooking spray and place over the crust, then fill with pie weights or dry beans. You can also use a piece of parchment paper, but there is no need to spray the parchment paper. Bake in the oven for 10 minutes, then remove the weights and the foil and return the crust to the oven for an additional 5 minutes. Remove from the oven and let the crust cool slightly.
3. Meanwhile, in a large bowl, mix together the sugar, sour cream, egg yolks, flour, and almond extract. Fold in the peaches. Pour the filling into the pie crust and return to the oven. Bake for 30-40 minutes, or until the pie is starting to set up on the edges but is still jiggly in the middle. Cover the crust with a pie shield or strips of foil to prevent the crust from over-browning.
4. While the pie is baking, make the streusel topping. In a medium bowl, combine the sugar, flour, and cinnamon. Cut the butter into small cubes and use a pastry cutter or a fork to cut the butter into the mixture until it resembles pea-sized pieces or smaller.
5. Remove the pie from the oven and sprinkle the streusel topping over it evenly. Return the pie to the oven and bake an additional 10-20 minutes, or until the topping is browned.
6. Remove from the oven and let the pie cool. Transfer to the refrigerator to chill completely, at least 4 hours.

Recipe Notes:

If your peaches are extra ripe and juicy, feel free to add 1-2 extra tablespoons of flour. You may also need to bake the pie a few minutes longer.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/8 of pie, Calories: 577kcal, Carbohydrates: 81g, Protein: 7g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 136mg, Sodium: 260mg, Fiber: 4g, Sugar: 55g

Keywords: peach pie, sour cream peach pie