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Sour Cream Peach Pie

This lush pie offers lightly spiced flavors and a rich crumble topping - perfect for your next summer gathering.
Prep Time 20 mins
Cook Time 40 mins
Cooling time 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine American
Servings 8 slices


  • 8” pie plate
  • Baking sheet (optional)


  • 1 unbaked pie crust store bought or homemade


  • 3 ½ cups peaches peeled and sliced*
  • 3 egg yolks
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons all-purpose flour can substitute gluten free flour
  • ¾ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¾ cup full-fat sour cream


  • cup all-purpose flour can substitute gluten free flour
  • cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 3 tablespoons butter cubed


  • Drape your unbaked dough into a pie pan, pressing into the edges of the pan and crimping along the pan’s edge. Set aside.
  • Preheat your oven to 400 degrees F.
  • Beat together egg yolks, cinnamon, and vanilla bean paste. Mix in flour and sugar before stirring in sour cream.
  • Fold peaches into your sour cream mixture and transfer to your prepared pie dough. Place on a large baking sheet (in case things overflow during baking) and set aside.
  • For the topping, combine brown sugar, flour, cinnamon, and nutmeg in a large bowl. Use a pastry blender to mix in the butter. Set aside.
  • Move your pie-topped baking sheet into your oven and bake for 25 minutes at 400 degrees F. Add the topping before baking for an additional 20 minutes.
  • Allow to set completely (cooling for about 3 hours) before slicing and serving


If using frozen peaches, make sure they are at room temperature before preparing this pie. If using canned or frozen peaches, make sure you drain all of the excess juice and only utilize the peach pieces themselves!
Keyword dessert, fruit, peach, peach pie, peaches and cream, pie, vegetarian