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.

Sour Cream Peach Pie

Our favorite pie! Sour cream peach pie with this awesome brown sugar crumble topping!!

Sour Cream Peach Pie


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


  1. Heat the oven to 400 degrees.
  2. Lay the pie crust in your pie pan and crimp the edges.
  3. In a large bowl, whisk together the yolks until light in color.
  4. Add the flour, salt, sugar, nutmeg and cinnamon.
  5. Whisk until smooth then add the sour cream and vanilla and stir until evenly combined.
  6. Fold in 3 cups of the peaches and dump into the pie.
  7. Place the last cup of peaches in a bowl and toss with the flour, sugar and cinnamon and set aside.

For the Topping

  1. 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

  1. Bake at 400 for 15 minutes, remove from the oven and add the remaining peaches on top.
  2. 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.
  3. Allow to cool on the counter then put in the fridge for 3 hours to set.

Nutrition Information

Yield: 6-8, Serving Size: 1

  • Amount Per Serving:
  • Calories: 461 Calories
  • Total Fat: 20.7g
  • Cholesterol: 99.4mg
  • Carbohydrates: 66.6g
  • Fiber: 2.1g
  • Sugar: 42.2g
  • Protein: 4.4g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

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