Old-Fashioned Amish Sour Cream Peach Pie
By Rebecca St. Clair
This sour cream peach pie is packed with soft sweet peaches in a tender flaky crust. The fresh peaches are topped with a sweet and tangy custard like cream for the perfect balance of sweet summer flavours.
Make this pie with fresh, frozen, or canned peaches and enjoy this easy-to-make dessert any time of year!
How to store Sour Cream Peach Pie
This pie is made with sour cream which means it should not be stored at room temperature. This deliciously syrupy dessert should be kept chilled for storage.
Fridge
To store this pie in the fridge,
- Allow to cool to room temperature
- Cover with plastic wrap or tin foil
- Store in the fridge for up to 3 days
This pie is delicious fridge cold and can be sliced and served straight from the fridge!
Freezer
This delicious peach pie can be frozen for longer storage. Since it is layered with a thick cream, the texture will be altered slightly after it is frozen.
If you are planning to freeze this pie for longer storage, it is best to make it up to the point of the creamy topping. Add this fresh when you are ready to enjoy the pie.
To store this sour cream peach pie in the freezer,
- Make this recipe up to the point of making the sour cream topping.
- Wrap the pie completely in plastic wrap and then a layer of tin foil.
- Store in the fridge for up to 3 months.
- When you are ready to enjoy the pie, remove from the freezer and allow it to defrost at room temperature for 2-3 hours or in the fridge 24 hours.
- Continue the recipe for the sweet sour cream topping and bake according to the recipe.
Can I use canned or frozen peaches?
Yes! Canned and frozen peaches are a great way to enjoy this pie all year long! You will need to alter the recipe slightly if you are using one of these fresh peach alternatives.
How to make this sour cream peach pie with frozen peaches
- Allow the frozen peaches to sit out and defrost
- Add them to a preheated pan on medium heat
- Cook, stirring the peaches occasionally, until the peaches are softened and have cooked off most of the excess moisture (About 5-8 minutes)
- Allow the peaches to cool to room temperature before adding them to the pie shell. (If not the hot peaches will start to melt the butter in the crust)
How to make this sour cream peach pie with canned peaches
- Place the canned peaches in a strainer and drain off the added syrup
- Add them to a preheated pan on medium heat
- Cook, stirring occasionally, until the peaches are softened and have cooked off most of the excess moisture (About 8 minutes)
- Allow the peaches to cool to room temperature before adding them to the pie shell. (If not the hot peaches will start to melt the butter in the crust)
Peach Pie with Sour Cream
We use sour cream in baking for it’s richness and flavour.
This sweet and thickened sour cream topping adds a delicious creamy tang to the peaches for the perfect balance of flavours.
This is extremely easy to make with a mix of sugar, and flour. The cream will thicken with the flour as it cooks in the oven.
Pie Crust for Peach Pie
For this recipe, I am using an all butter pie dough for the crust. However, this versatile peach pie filling pair well will many crust options!
- Graham cracker crust
- Puff pastry gallette
- Crustless with a crisp, crumble, or cobbler topping
- Store bought pie shells
- Mini tart shells
- Coconut pie shell
How to peel peaches
Ripe peaches are often easy to peel by simply cutting them in half and pulling the peel back with a knife. However, if your peaches are a little less ripe, you may need to partially cook them first to remove the skins.
To par boil peaches to remove the skin,
- Bring a large pot of water to a boil (enough water so the peach can be immersed in the water)
- Prepare a large bowl of ice water (ice bath)
- Score the bottom of each peach by cutting a small ‘X’ just through the skin
- Place the peaches in the boiling water for 30 seconds to 1 minute
- Remove with a slotted spoon and place in the ice bath
- Peel back each quarter of the ‘X’ at the bottom and peel the skin off
How to make a sour cream peach pie
Ingredients
1 recipe for pie dough (see below)
9-10 peeled and sliced fresh peaches (see above for frozen or canned peach instructions)
1 cup full-fat sour cream 250 ml
1/2 cup white sugar 100 g
1/3 cup all-purpose flour 50 g
1/4 cup brown sugar (for dusting on top) 50 g
Method
- Prepare a recipe for pie dough. Line a 9 in. (23 cm) pie plate and trim the edges. (Or use a store bought pie crust.)
- Preheat oven to 425 °F (220 °C).
- Peel, slice, and remove the pit from the peaches.
- Arrange the peaches into the pie shell.
5. In a medium bowl, add the sour cream, white sugar, and all-purpose flour.
6. Whisk to combine.
7. Layer the cream on top of the peaches and smooth it out.
8. Bake in a preheated oven for 15 minutes.
9. Remove from the oven and sprinkle the brown sugar evenly on top.
10. Reduce the oven to 350 °F (180 °C).
11. Bake the pie another 30-35 minutes or until the crust is golden.
12. Allow the pie to cool completely before serving.
Amish Sour Cream Peach Pie
This pie is packed with soft sweet peaches in a tender flaky crust. The fresh peaches are topped with a sweet and tangy custard like cream for the perfect balance of sweet summer flavours.
Ingredients
- 1 recipe for pie dough (see below)
- 10 peeled and sliced fresh peaches (see above for frozen or canned peach instructions)
- 1 cup full-fat sour cream 250 ml
- 1/2 cup white sugar 100 g
- 1/3 cup all-purpose flour 50 g
- 1/4 cup brown sugar (for dusting on top) 50 g
Instructions
- Prepare a recipe for pie dough. Line a 9 in. (23 cm) pie plate and trim the edges. (Or use a store bought pie crust.)
- Preheat oven to 425 °F (220 °C).
- Peel, slice, and remove the pit from the peaches.
- Arrange the peaches into the pie shell.
- In a medium bowl, add the sour cream, white sugar, and all-purpose flour.
- Whisk to combine.
- Layer the cream on top of the peaches and smooth it out.
- Bake in a preheated oven for 15 minutes.
- Remove from the oven and sprinkle the brown sugar evenly on top.
- Reduce the oven to 350 °F (180 °C).
- Continue baking the pie for another 30-35 minutes or until the crust is golden and the sugar topping has started to melt into the cream.
- Allow the pie to cool completely before serving.
Notes
This peach pie can be made with frozen and canned peaches as well as fresh. The canned and frozen peaches will need to be cooked first to removed the added moisture
This versatile pie can be made with a variety of crust options
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 262Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 126mgCarbohydrates 35gFiber 1gSugar 15gProtein 2g
Handmade big batch pie dough
This tender and flaky all butter pie dough is easy to make at home with no special equipment. This big batch of dough is enough for 3 double pie crusts. Perfect for holiday baking!
Ingredients
- 5 ½ cups all-purpose flour 1,375 g
- 1 ½ teaspoons salt 7 ml
- 1 teaspoon baking powder 5 ml
- 3 Tablespoons brown sugar 37 g
- 2 cups cold butter, cubed 450 g
- 1 egg, beaten
- 1 Tablespoon vinegar 15 ml
- 2/3 - 3/4 cups cold water 160 ml - 175 ml
Instructions
- In a large mixing bowl, mix together the flour, salt, baking powder, and brown sugar.
- Cut the cold butter into cubes (about 1 cm x 1 cm).
- Toss the butter into the dry mixture to coat (this helps the pieces not stick back together).
- Using your finger tips (or a pastry blender) rub the butter into the flour, breaking it up into smaller pieces.
- When the mixture resembles a course oatmeal, add in the beaten egg, vinegar, and about half of the water.
- Mix with your hands.
- Add all or part of the water, as needed, until the dough starts to hold together.
- Tip the dough out onto the counter and press and squeeze it together.
- Form into 6 disks and wrap each in plastic wrap.
- Chill in the fridge for 1 hour. After that, they are ready to use in your favourite recipes!
Notes
It is important to soften the pie dough first before rolling it out. Pull the dough out of the fridge 30 minutes before rolling. This should be the perfect consistency of firm but pliable and rolling out the dough will be a breeze!
Vinegar or lemon juice is an acid. This helps the pastry come out beautifully flaky when baked. The acid relaxes the protein in the flour, while you are making the pie dough.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1408Total Fat 64gSaturated Fat 39gTrans Fat 2gUnsaturated Fat 20gCholesterol 192mgSodium 1335mgCarbohydrates 181gFiber 6gSugar 7gProtein 25g
per 1 shell
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