Peach Pie with Sour Cream and a Crumb Topping

by cookingwithauntjuju.com

This pie sure was delicious and a great way to use some Red Haven peaches which are locally grown.  I have not made many  peach desserts as we always ate the peaches fresh with a little cream, as a matter of fact it was one of Gene’s favorite fruits.   I could not get enough of this pie and it was a good thing there were others to share it with me.  I have adapted this recipe from Taste of Home and I have included my own pie crust recipe.

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There are  a number of peach recipes right now, mainly desserts as this is the season for this yummy fruit.  So, I am bringing this  great dessert to Angie’s Fiesta Friday #32.  The Novice Gardener is having another great party – you should go and check out all of the fun we are having 🙂

Pie Crust

  • 2 cups King Arthur flour
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 2/3 cup Crisco
  • 5 tbsp. cold water

Combine the first 3 ingredients with a whisk; cut  the crisco into the flour 1/3 cup at a time; I always use a fork.  Slowly add the water and mix with your hands until the dough is soft and pliable.  Do not overmix!

Wrap in plastic and refrigerate for 30 minutes.

Cut the dough in half and roll out – I always turn my pie plate upside down and place on top of the dough to make sure the circle is big enough.  I then fold it in half and carefully place the fold in the center of the pie plate.  Unfold and flute the edges.  Because it has a juicy filling I first brush the crust with an egg yolk mixed with a little water.

Recipe by cookingwithauntjuju.com 

Peach Pie with Sour Cream and a Crumb Topping

  • 4-5 cups peeled and sliced peaches
  • 2 tbsp. Apricot-Peach preserves (good ole Smuckers)
  • 1 cup sugar
  • 1 cup sour cream (I did use low-fat)
  • 3 egg yolks
  • 1/4 cup flour
  • 1 tsp. vanilla
  • 1/2 cup flour
  • 1/2 cup light brown sugar, packed (I used dark brown sugar as I did not have enough light sugar)
  • 1/4 cup sugar
  • 3 tbsp. pecans, chopped
  • 1 tsp. cinnamon
  • 1/4 cup cold butter, cut into small pieces

Preheat your oven to 425°F.  Line your 9-inch pie plate with dough and flute edges if desired.  Gently combine the peaches and preserves and set aside.

Combine the sugar, sour cream, egg yolks, flour and vanilla and set aside.

Combine the topping ingredients; 1/2 cup flour, vanilla, sugars, pecans and cinnamon.  Add the butter pieces prior to adding to the pie.

Add peaches to the pastry; then add the sugar sour cream mixture.  Bake for 30 minutes.  While the peaches and filling are baking finish the topping by adding the cold butter pieces and squish together with your fingers until crumbly.

Remove the pie and sprinkle the topping all over the top.  Bake an additional 15-20 minutes or until the center comes out clean after inserting a knife.  If  the topping is getting too brown cover the area with foil.

Cool completely for 3 hours before serving.  Store in the refrigerator.

Recipe by cookingwithauntjuju.com   

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47 thoughts on “Peach Pie with Sour Cream and a Crumb Topping”

  6. Yum! I was just looking at some fat, gorgeous peaches at the store the other day and thinking I should make something with peaches! Now I know what to make 😀

    Reply

    • For me this is a keeper – the sweet peaches, the sour cream filling and the topping makes a special dessert. Our peaches are huge here – somewhere in my area they had a good season 🙂

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  7. Mmmmm…peaches! Loving the peaches I get from the market right now and now considering making a pie before they all go out of season. Looks great, Judi!

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  8. You’ve done it again Judi…tempted me! Peach pie happens to be my absolute favorite (though apple is a real, real close second)! The peach farm closest to my house has become a subdivision…ugh…and I’ve had a difficult time finding locally grown. Any suggestions? I hear the Romeo Peach Festival had all of their peaches brought in from the western part of Michigan. Apparently the peach trees did not do well with our harsh winter. Hopefully I’ll find some at Eastern Market tomorrow…if so, I’m definitely making this!!

    Reply

    • Thanks Nancy – this pie was a big hit – now I know what to make other than just eating them fresh. I bought mine at the Produce Station here in Ann Arbor – I am trying to remember the orchards that sell peaches at my Farmers’ Market. Funny – I was just at the Eastern Market with a sister for the Renaissance Festival on a Sunday. They have to be selling peaches as the season is not over yet – good luck 🙂

      Reply

  10. Pingback: Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener

  13. What a beautiful pie. I agree – a little cream of some sort is called for to go with peaches. Peach season is all too short for me, but this looks like a great way to enjoy it while it lasts.

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  15. I just made my 2nd peach pie of the season yesterday and the 3rd is scheduled for tomorrow. I think I will try yours for a different spin. Your recipes are always popular in my kitchen. Thanks Judi!

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    • What a sweet comment Julie – thank you. I hope your family likes it as much as mine did. It can be easy too as you can always use a frozen pie crust. This pie will more than satisfy your sweet tooth 🙂

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      • I use store bought crusts a lot, and when you make the desert, the eaters generally don’t mind. My sweet tooth will definitely thank you. Thanks Judi.

  22. That moment when you can’t get enough pie and it’s great to have someone to help you.. BUT! you wish there was no one else to share with 😛 ! haha delicious!

    Reply

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