Recipe by gent500
"This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches."
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1 1/4 cups
butter, cut into chunks
fresh peaches - peeled, pitted, and sliced
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 thing; it's perfect as is.
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.
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 for those who hate to roll out pie dough. I use it for all my baked custard pies, like pumpkin and pecan, because it doesn't get soggy. Excellent recipe.
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 tell after the first bite that every ingredient’s main purpose is to highlight the natural flavors of the peaches. They key here is to use fresh, ripe peaches! Don't use canned or frozen and don't use skim sour cream... there's a reason for each ingredient. If you absolutely must add your own flare, I suggest spices such as cinnamon, nutmeg, etc... but I insist you try it at least once as is, you won't be disappointed!
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! Thankfully I did! I let it cool to room temp. and then let it set up in the fridge. It was so Delicious!!! Very creamy! I think my peaches were very ripe which is why there seemed to be more liquid on top, but it did not affect the final outcome, this will be a favorite around here for sure!
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 fat greek yogurt, 2/3 of the total sugar, uncover @50 min, top with your favorite crumble topping, and continue until set. Refrigerate. Acceptable substitutions with no taste/texture sacrifice, imho.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Pie with Sour Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 145
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