We never had pie growing up unless it was a holiday. I have no clue why, but I’m pretty sure it’s the only thing wrong with how I was raised. I mean, it’s pie! It should be eaten all darn year. I’m already obsessed with our Dutch Apple Pie with White Chocolate Brown Butter Sauce, but fall is also for peaches so I just had to bust out a peach pie.
I don’t know if it’s because I’m pregnant or what, but I am feeling so tender hearted about fall this year. I’ve always loved the change in seasons but this one feels special. I love that the air has excitement in it as the kids are starting school, the weather is warm and inviting and change is on the horizon. I’ve really been wanting to reflect on the past and look forward to the future and though it may seem silly, pie seems to fit that perfectly.
Pie is one of those things that’s been around forever and brings pictures of happy times in your mind, but it’s also gosh darn delicious and that is one happy combination. And I’m curious, are you a filling or crust fan? I would totally eat pie crust more than the filling no matter how good it is. I don’t know why but I just adore those flaky layers. No matter which you love I can’t tell you how perfect this sour cream peach pie is. Make it, make it, make it. You will not regret it and your family and friends will adore you.
Why Is Pie Crust Tough?
Too much water makes a sticky dough, which results in a tough and chewy crust.
Too little liquid will cause your pastry to crack and fall apart during rolling and shaping.
Also, pie crust should be handled as little as possible.
Over kneading will cause the crust to be tough.
Do Fruit Pies Need to Be Refrigerated?
Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer.
Can Peach Pie Be Frozen?
You can freeze peach pie either before or after it has been baked.
Baked pie should be wrapped tightly and placed in the freezer.
The preferred way to freeze fruit pies is to freeze before baking.
It’s texture and consistency later will be more like fresh pie.
To freeze an unbaked fruit pie, wrap it in a double layer of foil and place it in the freezer.
At baking time, unwrap the pie but do not defrost it — just pop it in the oven while still frozen.
Sour Cream Peach Pie
- 1 [Pie Crust|, unbaked (click for link)
For the filling
- 4 Cups Peaches, peeled and sliced, then divided
- 3 Large Egg Yolks
- 2 Tablespoons Flour
- 1/4 Teaspoon Salt
- 1 Cup Sugar
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Cinnamon
- 1 Cup Sour Cream (not fat free)
- 1 Teaspoon Vanilla
For the peach topping
- 2 Teaspoons Sugar
- 1/4 Teaspoon of Cinnamon
- 1 Tablespoon Flour
For the Topping
- 1/2 Cup Brown Sugar
- 1/2 Cup Flour
- 1/2 Teaspoon Cinnamon
- 4 Tablespoons Butter, Cold, cubed
- Heat the oven to 400 degrees.
- Lay the pie crust in your pie pan and crimp the edges.
- In a large bowl, whisk together the yolks until light in color.
- Add the flour, salt, sugar, nutmeg and cinnamon.
- Whisk until smooth then add the sour cream and vanilla and stir until evenly combined.
- Fold in 3 cups of the peaches and dump into the pie.
- Place the last cup of peaches in a bowl and toss with the flour, sugar and cinnamon and set aside.
For the Topping
- Place the brown sugar, flour, butter, and cinnamon in a bowl and using a pastry cutter, cut in the butter then switch to your hands and squeeze together to form clumps of topping.
- Bake at 400 for 15 minutes, remove from the oven and add the remaining peaches on top.
- Bake an additional 10-12 minutes, remove from the oven again and add the topping in little clumps all over the pie, returning the pie to the oven for another 20 minutes, covering the crust with foil if needed.
- Allow to cool on the counter then put in the fridge for 3 hours to set.
Amount Per Serving:Calories: 461 Saturated Fat: 0g Cholesterol: 99.4mg Sodium: 0mg Carbohydrates: 66.6g Fiber: 2.1g Sugar: 42.2g Protein: 4.4g