Sinfully rich Sour Cream Peach Pie


Summer fruit pies are so tasty and delicious. They’re great for a family reunion or a simple summer dinner. Pies are really easy to make and always end up turning out so good. How could you not make a great pie with fresh fruit inside from the market? I know I’m compelled to!

Making an amazing pie is as easy as tossing a few ingredients together and filling up your store-bought or homemade pie crust. Simply bake and you’re already finished with a ‘to die for’ mouth-watering pie, served warm or at room temperature, with or without ice cream. I recommend the ice cream.

Peaches are so fresh in the market right now and make wonderful pies. Enter my amazing and sinfully rich Sour Cream Peach Pie. It’s a slightly different version of a classic peach pie, made extra rich and sinful.  This peach pie is made with sour cream and topped with a delicious crumb topping!


Sinfully rich Sour Cream Peach Pie




1 3/4 cup flour

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon salt

2/3 cup butter

2-3 tablespoons apple cider or water

1 egg beaten


1 cup sour cream

1 cup sugar

4 tablespoons flour

1/4 teaspoon salt

1 egg

1 tablespoon Grand Marnier or 1 teaspoon vanilla

2 cups peaches, peeled and sliced


1 cup brown sugar

2/3 cup flour

1/2 cup butter




Combine flour, sugar, cinnamon and salt in a large bowl. With a pastry blender, cut in butter to consistency of coarse cornmeal. Sprinkle apple cider over top, one tablespoon at a time, and mix to moisten pastry mixture evenly. Press dough into ball. Roll out on a lightly floured surface into an eleven inch round. Fit pastry into a nine inch pie plate. Turn the extra edge into a rim and flute or crimp a raised edge around. Just before placing the peach filling in the shell, brush pastry with beaten egg white.


Combine sour cream, sugar, flour, salt, egg, and vanilla in a large bowl. Add sliced peaches, stirring until well mixed.


Mix brown sugar, flour, and butter in a bowl until well combined.

Finishing up:

Pour filling into the pastry lined pie plate. Bake at 400 F for thirty minutes. When pie is finished baking, remove from oven and cover with topping mixture. Return pie to oven, reduce oven temperature to 375 F, and bake for additional twenty minutes.








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