Sour Cream Peach Pie Recipe
This recipe combines the delicious flavors of peaches with sour cream and a hint of almond extract.
Homemade pie crust is ready in minutes when a food processor does all the work. Fresh peaches and sour cream make a sweet and creamy filling.
Fresh peach slices are baked in a vanilla-sour cream custard in this old-fashioned crumb-topped pie.
This recipe yields a fabulous 10-inch deep-dish pie with an unusual crust made with vanilla pudding, flour, milk, butter, and a bit of baking powder. Sliced peaches are spread over the crust and topped with a fluffy cream cheese layer. It 's then baked and chilled before serving.
I don't have a food processor so I made the crust using the traditional method which was a little difficult. It didn't come together in a ball until I added a bit of water, then I could pull it into a ball with my hands. The taste of the crust is nice, almost like a shortbread, (must be due to the sour cream) even my husband commented that he liked it. I read all of the reviews before making this pie. The reviews nearly scared me off from even trying it. All I can say is, this has a custard-type base, it will be a bit jiggly in the oven, but it will set up as it cools. Not into a firm solid, but a soft, creamy filling (that holds it's shape) surrounded by peaches. Afterall, it is a peaches and cream pie! That being said, I did bake it for some additional minutes (maybe 20) to be sure it would set. The taste of the filling is great! I wasn't sure what to expect with the addition of sour cream, but it was soooooo good! My pie looks just like the featured picture. Yum!
OMG! Heavenly pie - if you like peaches you have to try this pie. Easy and turned out perfect. I will use this crust for lots of other deserts too. Crust is awesome! Only enhancement I made was an oatmeal crumble topping added in the last 15 min uncovered bake time. This pie makes me want to go buy up all the in season peaches and can or freeze just so that I can it several times this winter!
I never post anything and I never make pies. This was easy and delicious. I used coconut oil and butter to grease the pie dish. I used 1/2 cup white and 1/2 cup brown sugar and added 1/2 tap of cinnamon. I had to use greek yogurt I didn't have any sour cream. I was so pleased how it turned out. I wonder how rhubarb would taste or blueberries??
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. Updated since 2011: I have started using a streusel topping on this pie..Use your favorite streusel, brown or white sugar. I use white sugar and crush some sliced almonds into it. Makes it look so pretty and adds a little crunch to the top.