Sour Cream Peach Pie

This sour cream peach pie is a delicious pie full of a sour cream custard, lots of juicy peaches, all topped with the best crunchy brown sugar streusel topping. 

This sour cream peach pie is a delicious peach pie that is like a peaches and cream pie. It’s full of sliced peaches, surrounded by a creamy sour cream custard filling. All topped with the best buttery, crumbly, brown sugar streusel on top. 

This pie is a great one to make in the late summer season when you can grab the freshest peaches from your own trees, or the grocery store. But it’s also great to make and add to the Thanksgiving dessert table.  It’s a beautiful pie that you’ll want to enjoy all year long.

Ingredients needed to make a Sour Cream Peach Pie:

• Flour
• Granulated Sugar 
• Brown Sugar
• Egg Yolks
• Sour Cream
• Vanilla Extract
• Salt
• Peaches
• Cinnamon
• Nutmeg
• Butter

How to make a sour cream peach pie?

Start with your pie crust, you can make a homemade crust (you only need 1) or you can buy one from the store. Roll it out and spread it into a deep dish 9inch pie plate, pressing it into the corners and against the sides. Place the crust in the fridge until you’re ready.

In a large bowl, mix together the sugar, sour cream, egg yolks, flour, vanilla, and salt. Stir them together until nice and smooth. 

Add half of your sliced peaches into the bottom of the prepared pie crust, then pour half of your custard over the top. Repeat with the remaining peaches and the rest of the custard. 

In another bowl, mix together the brown sugar, flour, cinnamon and nutmeg for your streusel topping. Cut in the butter with two forks or a pastry cutter until you have a nice crumbly mixture. Sprinkle it over the top of the custard.

Place the pie in the oven and bake it until the streusel is golden, and the custard is mostly set (the middle can be a little jiggly). 

Let the pie cool for at least 1 hour before slicing. If you’re not eating it right away store it in the fridge so the custard doesn’t spoil.

Should I use fresh, frozen, or canned peaches?

You can make this pie with fresh peaches, frozen peaches, or even canned peaches – whichever is in season, or you can get your hands on. If you’re using frozen peaches to make this pie, let them thaw to room temperature, and scoop them out of the bowl so the juices get left behind. If you’re using canned peaches, make sure to drain out all their liquid and you can reduce the sugar by 1/4 cup if desired.

How to store sour cream peach pie?

This sour cream peach pie must be stored in the fridge to prevent the custard from spoiling. If you have any leftovers make sure to keep them wrapped up in plastic wrap or foil and in the fridge. They can be stored for up to 3 or 4 days in the fridge. 

Tips for making sour cream peach pie:

• Instead of a traditional pie crust you could make this pie in a graham cracker crust. 
• If your peaches are super juicy don’t pour them into the pie crust, spoon them into the crust to leave the extra juices behind.
• If your pie crust starts to get too brown on the edges, you can cover the edges of the foil with foil. You can also cover the whole top of the pie if the streusel starts to get too brown. 
• Place a cookie sheet under your pie in the oven, this will help catch any custard that might spill over the top. This is especially useful if your pie pan is not very deep.

This peach sour cream pie is a perfect pie to add to the rotation. It’s great any time of the year, and will definitely become a family favorite!

Looking for more pie recipes?

• Berry Custard Pie
• Banana Cream Pie
• Mixed Berry Pie
• Dutch Apple Pie

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