Sour Cream Peach Pie Recipe -
Sour Cream Peach Pie Recipe

Sour Cream Peach Pie

Recipe by  

"This recipe combines the delicious flavors of peaches with sour cream and a hint of almond extract."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    55 mins

    1 hr 5 mins


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
  3. Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2008

We thought this was very good. I was a little concerned that the cream mix wouldn't set so I added an egg; I also added a sprinkling of cinnamon to the peaches. Don't forget to watch the pie like a hawk once it's under the broiler! One nanosecond separates caramel glory from burnt disaster!

Most Helpful Critical Review
Dec 17, 2007

This pie didn't set and the crust didn't cook. It was a soggy mess.


21 Ratings

Jul 31, 2007

This pie is simple and delicious, a perfect summer pie. I used canned instead of fresh peaches and it was still great.

Sep 20, 2010

I read a review that gave this recipe 1 star and said it came out a mess, I think it needs to be mentioned that you have to thaw out the peaches. I used frozen, and alot of juice came along with the peaches. After they're thawed you may want to add some sugar, mine we're very sweet. Each of my bags were 10 oz and I used two bags which gave me the equivalence of 3 cups, so I used what another reviewer suggested and I added a cup of blueberries, a very nice touch! Substituted almond extract for vanilla. The next time I make this pie, I will add the brown sugar to the pie the last couple minutes of baking because the pie wasn't in the broiler for even a minute and the sugar started burning. Super easy pie to make, my boys helped and loved the filling before we added it to the pie, thanks for sharing this recipe!

Jan 22, 2010

very good. my husband really liked. I did make two ajustments: used vanilla instead of almond extract[my husband's allergic to it], and added 1\4 teaspoon of cinnamon to the cream mixture. It is best still warm! Set up beautifully!

Sep 29, 2009

I thought it was great! Easy to do,too. I didn't have almond extract, so I used a little vanilla the first time with fine results.

Aug 24, 2008

This pie was great and has become a family favorite. Something different-- very refreshing. I didn't have any almond extract and didn't seem to miss it. Not sure what it would have added. I replaced one cup of peaches with one cup of fresh blueberries. The berries added some flavor and color.

Jan 17, 2012

turned out beautifully


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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