Sour Cream Peach Pie


The best pie of the season, sour cream peach pie!


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.


The absolute best pie that you have to try asap! Sour Cream 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.


The best pie of the season, sour cream peach pie!


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

Our favorite pie! Sour cream peach pie with this awesome brown sugar crumble topping!!
The best pie of the season, sour cream peach pie!
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4.25 from 8 votes

Sour Cream Peach Pie

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: 500+ Best Dessert Recipes
Keyword: dessert, peaches, pie, sour cream
Servings: 6 -8
Calories: 461kcal
Author: Sweet Basil


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.

To Bake

  • 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.


Serving: 1g | Calories: 461kcal | Carbohydrates: 66.6g | Protein: 4.4g | Cholesterol: 99.4mg | Fiber: 2.1g | Sugar: 42.2g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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22 comments on “Sour Cream Peach Pie”

  1. 5 stars
    Instructions were confusing but the pie turned out great!

  2. Does this Sour Cream Peach Pie freeze well? I’m concerned about the part where you add the remaining peaches on top after it has baked some. And also the crumble part. 

  3. How long in advance can you make this pie?

  4. Oh wow, this pie sounds wonderful.

  5. I stumbled upon your website by accident and I’m so glad I did! I made the sour cream peach pie today and it is setting up as we speak. However, I did have one problem. I had extremely juicy peaches and experienced a spillover in my oven. Should there have been more than 2tbs. of flour in the sour cream mix? Of the 4 cups of peaches I had a cup of juice.

    • Wooo! Those are some juicy peaches. If yours are ever extra juicy you can 1. take out a peach, or 2. add more flour, probably an extra tablespoon. Because of the extra juice you’re going to want it to set up in the fridge for as loooong as possible. 🙂

      • After 24 hours setting up, my pie is delicious but still very runny. I did a bit of research and found runny pies to be a problem with peaches. Maybe it depends on the kind of peaches??…some juicier than others? I found out the key is to drain the peaches and boil the juice down to a syrup. Hope that helps if anyone experiences the same problem.

      • Great tip Janet. I’ve found some peaches are juicier than others as well, especially the more ripe they are. Sometimes I make this anyway because as long as no one is visiting the “uglier” appearance doesn’t bother me, but if you have company always pick a ripe but firm peach to help that juice issue.

  6. Yum!! I love love love creamy pies. Super recipe!

  7. Made this yesterday for dessert after waking up to the Instagram photo lol! It was really really good! (And so easy to make!) It didn’t even need ice cream 😉 Will definitely make it again and will be sharing the recipe. If you’re going to have something sweet you might as well make it from scratch, right? Congrats on the pregnancy! I’m due in October with my 2nd 🙂

  8. As much as I want the warm weather to stick around, I am secretly looking forward to fall. This pie looks just perfect!

  9. 5 stars
    I just love your website.. I get such inspiration from your pictures. I’m so happy that it has cooled off here in St. Louis, so I can start baking again. I’m on my way to the grocery store to get ingredients that I don’t have to make this pie. Will let you know how it turns out.
    Congrats on your pregnancy!

    • Yay!! It is seriously so good so we hope you love it. Just make sure it has plenty of time to chill. And I’ve heard St Louis is so, so hot so I’m glad to hear you’re catching a break!

  10. Your pies look wonderful! Nothing could be more all American than pie. I used to make these wonderful desserts years ago when all of the kids were home. Now I have to wait for special get togethers. I am pinning your pies for future reference. BTW — I just found your site and the photos are outstanding. Thank you for sharing the recipes.

  11. The pie looks delicious and perfect for this time of year.

  12. What a wonderful way to use summer peaches! I love a good slice of pie!