Recipe By gent500
Rating
Published Jul 31st
Prep 20m Cook 1h 15m Additional - Ready In 1h 35m
Servings 1 9-inch pie Calories 337

This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches.

Recipe Ingredients

  • 1 ¼ cups all-purpose flour
  • ½ cup butter, cut into chunks
  • ½ teaspoon salt
  • 2 tablespoons sour cream
  • 4 fresh peaches - peeled, pitted, and sliced
  • 3 egg yolks
  • 2 tablespoons all-purpose flour
  • ⅓ cup sour cream
  • 1 cup white sugar

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
  2. 2 Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
  3. 3 Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
  4. 4 Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
  5. 5 Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
  6. 6 Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

Nutrition Facts

  • Calories 337
  • Carbohydrate 45.2 g
  • Cholesterol 113.1 mg
  • Fat 16.1 g
  • Fiber 0.6 g
  • Protein 3.8 g
  • Saturated Fat 9.6 g
  • Sodium 239.4 mg
  • Sugar 28.1 g

Reviews

  1. This pie is absolutely scrumptious. Best to use firm ripe peaches. My recipe calls for 6 firm-ripe peaches, 3/4 cup sugar and 1/4 cup of flour. Cover pie with foil only if it's getting too brown. Everything else is the same. The crust is out of this world. It's tender and flakey and is perfect - Read more ...
  2. I'm not a pie maker but I loved this recipe. I've made it three times now. I finally switched from flour to cornstarch for the filling, which kept coming out runny. Also tried mixing 1-2 tablespoons if cornstarch into peaches after I cut them into smaller bite size pieces. Also have used filling in a - Read more ...
  3. I have made this recipe for YEARS. Only we call it Peach Torte! Doubled recipe goes into a 9 x 13 pan. I sprinkle the top with cinnamon. Really good with apples,too!
  4. Have made 4 times: first time as written. Came out well, fresh peach flavor comes through. Family wanted some crumble topping with nuts/oats,butter, flour, sugar). Second time with low fat sour cream and half sugar substite. Third time: FULL FAT greek yogurt and 2/3 of the amount of real sugar. Final time (winner, winner): Full - Read more ...
  5. I think this may be my first time rating a recipe after several years of getting great recipes from this site. I have to tell you, though.... This pie is WONDERFUL! Don't forget to try with vanilla ice cream - yummy! Sounds really strange to put sour cream in a peach pie, but it works - Read more ...
  6. I followed this recipe exactly! I was worried the filling would never set after the 50 minutes I removed the foil and baked the extra 15 minutes. But the center seemed runny so I baked another 15 minutes but the same thing? I figured the egg/cream mixture had to be cooked so I removed it! - Read more ...
  7. We loved this pie! Looking forward to eating the last piece for breakfast tomorrow. Was looking for an easy peach pie recipe and this is a winner. Butter your pan heavily though had a heck of a time with mine. Thanks. love this website!
  8. This is my absolute favorite recipe. I'm not a huge pie person, but this is definitely the exception to the rule. I can't stop eating it! The pie crust is flakey and buttery and the pie is the perfect balance of tart and sweetness. Although the recipe is simple and easy to make, you can - Read more ...
  9. Subsituted with fat free sour cream and doing exactly as directions pie never cooked to firmness..I baked literally for 2 1/2 hrs even used speed bake for last half hour. Still was soggy inside. But It did have a great taste. Maybe fat free sour cream was the problem.
  10. Sooooo good, sooooo easy & 5 stars all the way. I used light sour cream and Splenda blend, and it still was delicious. The pie crust is done in seconds in the food processor, is tender, and you don't even have to roll it out, just press into the pie dish. Absolutely wouldn't change a - Read more ...
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