Sour Cream Peach Pie

sour cream peach pie

This Sour Cream Peach Pie is a Southern classic. Sweet peaches set in sour cream baked with a crumble topping. This is a summer pie so use the very best peaches you can find. That is if you can keep yourself from eating all the peaches out of hand.

Sour Cream Peach Pie 

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sour cream peach pie


  • 1 ¼ cup plus 3 tablespoons all-purpose flour (divided plus more for dusting)
  • 4 tablespoon granulated sugar (divided)
  • 1/8 teaspoon kosher salt (plus more as needed)
  • 12 tablespoon cold unsalted butter (cut into pieces, divided)
  • 1 large egg yolk (lightly beaten)
  • 1 tablespoon ice water (plus more as needed)
  • ¼ cup light brown sugar (lightly packed)
  • ¼ teaspoon baking powder
  • 3 ripe yellow peaches (halved and pitted)
  • 6 tablespoon sour cream (divided)


Make the crust: Pulse 1 ¼ cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a food processor to combine. Add 8 tablespoons butter chunks (about 4 ounces by weight); process until mixture resembles coarse meal, about 10 seconds. Add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough remains crumbly but begins to just hold together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

Make the brown sugar topping: Using a fork mix the brown sugar, remaining 3 tablespoons flour, baking powder, and a pinch of salt in a medium bowl until well incorporated and more powdery than clumpy. Using your hands or a pastry blender, cut in remaining 4 tablespoons butter until mixture resembles coarse crumbs. Set aside.

Roll the dough: On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 ½- or 10-inch pie plate (about 1 ½ inches deep). Trim edge to 1 inch; fold under, and crimp or decorate as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes. This dough can be sticky, sometimes it’s easier to roll it between to floured sheets of parchment.

Blind bake the crust: Preheat oven to 400 degrees F. Line crust with parchment paper, and fill with pie weights or dried beans. Make sure the rim is covered completely with parchment or make a foil collar to be safe; bake for 10 minutes. Carefully remove weights and parchment. Return to oven and bake until barely pale golden brown, 5 to 6 minutes more. Transfer to a wire rack to cool; reduce oven temperature to 375 degrees.

Make the filling: Slice each of four peach halves into 3 equal wedges. Cut the remaining 2 peach halves into ½‑inch dice. Put the peach wedges and dice together into a medium bowl, and sprinkle with granulated sugar and a pinch of salt; gently toss to coat. Let stand 15 minutes. 

Meanwhile spread half the sour cream onto bottom of the cooled crust; sprinkle one-third of the brown sugar topping on top of the sour cream. Arrange the peach wedges in a tight circular pattern, squeezing or slightly overlapping them to fit snugly if necessary. Spread the remaining diced peaches and all the accumulated liquid evenly over the peach wedges; spread or dot the top with the remaining 3 tablespoons sour cream. Sprinkle with remaining brown sugar topping.

Cover just the exposed edge of crust with a ring of foil to keep the crust from getting too brown. Bake pie until filling is bubbling and topping is golden brown, about 45 minutes. Let cool on a wire rack at least 15 minutes. Serve warm or at room temperature.