Sour Cream Peach Pie with Crumb Topping

Homestyle Crumb Top Pie
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  • 62 mins
  • Prep: 10 mins,
  • Cook: 52 mins
  • Yield: 1 pie (8 servings)
Ratings (15)

Peaches and cream are made to go together, and you will combine both is this delicious and easy pie. The peach and sour cream filling are rich and lightly spiced. If you have traditionally served your peach pie with heavy cream or with ice cream, you won't need it with this pie—that makes it a good choice to bring to a potluck. You'll only need to cut it into slices and let the guests serve themselves.

A spiced buttery crumb topping makes this peach pie an instant favorite. For the bottom crust, you can make this pie using your favorite pie crust recipe or use a ready-made crust from the grocery store. You will only need the bottom crust. If you like a graham cracker crust, that would work as well.

You can use fresh or frozen peaches, depending on what is in season. If you use canned peaches, adjust the amount of sugar depending on whether they are packed in syrup.

What You'll Need

  • For the Filling:
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup dairy sour cream
  • 1 egg (slightly beaten)
  • 1/2 teaspoon vanilla
  • 2 cups peaches (sliced)
  • 1 pie shell (9-inch, unbaked)
  • For the Butter Crumb Topping:
  • 1/3 cup sugar
  • 1/3 cup flour
  • 1/4 cup butter (room temperature)
  • 1 teaspoon cinnamon

How to Make It

  1. Preheat the oven to 400 F.
  2. Prepare a pie pastry shell and set aside.
  3. To make the filling, combine 3/4 cup sugar, 2 tablespoons flour, and salt in a bowl. Beat in sour cream, the beaten egg, and vanilla. Add the sliced peaches.
  4. Pour the filling mixture into the unbaked pie pastry. Bake at 400 F for 12 minutes. Reduce the heat to 350 F and bake 30 minutes longer.
  5. Remove pie from the oven and increase the heat to 400 F.
  1. Combine the butter crumb topping ingredients until they are crumbly. Sprinkle the topping over the pie. Return the pie to the oven and continue to bake the pie at 400 F for 10 minutes longer.

Serve the pie warm or cold. Refrigerate the pie if not served after it cools.

Tips and Variations

It is best to use regular sour cream rather than light or fat-free sour cream. Otherwise, the binders and thickeners used in those versions may result in a less firm consistency to the pie. If you make that substitution, you may want to use another tablespoon or two of flour in the filling to be sure it will firm up.

Sour cream peach pie can be made without any topping or with a pastry lattice top crust, if you prefer. Or, you can omit the bottom crust and bake it as a peach crumble using a round, square, or oblong pan.