This sour cream peach pie swaps the usual custard for a tangy sour cream filling that balances the peaches' sweetness.
It comes together easily with a store-bought pie shell and can be made with either canned or fresh ripe peaches.
Recipe Highlights
- Servings: Makes 8 servings
- Time Commitment: about 1 hour and 5 minutes in total
- Effort Required: Easy, especially when you use canned peaches.
- Special Equipment: Electric hand mixer (for the whipped cream)
- Dietary Notes: Vegetarian. Contains dairy and eggs.
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Ingredients and Substitutions
Use a store-bought pie shell and canned peaches to make this pie with minimal effort.
- Pie shell: A frozen, store-bought all-vegetable pie shell keeps this recipe simple, but a homemade pastry crust works well too.
- Peaches: This recipe was tested with canned peaches, so that's what I recommend for the best results. If you would rather use fresh peaches, substitute with an equal amount of ripe, peeled peaches. Yellow peaches work best here. Avoid white peaches, since they tend to turn mushy and lose their flavour once baked.
- Sour cream: Use a full-fat, premium sour cream if you can find it. It is thicker than regular sour cream, which helps the filling set up nice and creamy. Do not use fat-free sour cream, since it tends to break down in the oven.
- Egg yolks: These help thicken the filling and give it a rich, custard-like texture.
- Sugar and flour: These sweeten and thicken the filling along with the eggs.
- Vanilla extract: Adds a warm sweet flavour to the pie.
- Whipped cream: A simple sweetened whipped cream makes a lovely topping for each slice, though it is completely optional.
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
Variations
- Use fresh peaches: When yellow peaches are in season, swap in an equal amount of ripe, peeled, sliced peaches for the canned ones.
How to Peel Fresh Peaches: Cut a small "X" into the bottom of each one, then lower them into a pot of boiling water for about 30 seconds. Use a slotted spoon to move them straight into a bowl of ice water to stop the cooking. Once they have cooled, the skins should slip off easily with your fingers.
- Add a streusel topping: For a crunchy, buttery topping, whisk together ½ cup packed brown sugar, ½ cup flour and ½ teaspoon cinnamon in a bowl. Cut in ¼ cup cold, cubed butter with a pastry cutter or your fingers until the mixture forms coarse crumbs. Sprinkle the streusel over the filling for the last 15 to 20 minutes of baking, then continue baking until it turns golden brown.
Why I Make This Recipe
This recipe is based on a peaches-and-cream tart recipe that was given to me by a brand I was working with years ago. The link to that original recipe no longer exists, but this pie has been on rotation at my house ever since.
It has become one of my favourite desserts to make for a summer barbecue or to pack along for a picnic, because it is so easy to make.
I don't enjoy making pie dough from scratch. Which is why, for example, I make my pumpkin pie with a graham cracker crust. This recipe uses a store-bought pie shell so you can get to eating your delicious baked pie in less time.
There is no need to peel and slice fresh peaches unless you want to. Canned peaches work very well here. And lastly, the rustic look of the finished pie means you never have to worry about it being perfect.
How to Make a Sour Cream Peach Pie
Prepare the Pie Shell
Step 1: Preheat the oven to 400°F (200°C). Prepare the pie crust according to the package directions, then remove it from the oven and allow it to cool.
Prepare the Filling
Step 2: Reduce the oven temperature to 350°F (180°C). Add the sliced peaches to the pie crust.
Step 3: Combine the egg yolks, sour cream, sugar, vanilla and flour, then beat with a whisk until smooth. Pour the mixture over the peaches. If there seems to be too much liquid for the shell, discard the rest rather than trying to fit it all in.
Bake the Pie
Step 4: Place the pie on a baking sheet and bake for 45 to 50 minutes. If the edges start browning too quickly, wrap them with tin foil and continue baking.
Step 5: Remove the pie from the oven and let it cool completely before slicing.
Make the Whipped Cream
Step 6: Beat the cream with an electric hand mixer until soft peaks begin to form. Add the remaining whipped cream ingredients and continue beating until medium peaks form.
Tip: Serve the pie slightly chilled or at room temperature, topped with a dollop of the whipped cream.
Tips for Success
- Watch for doneness, not just time. The filling should look set around the edges once baked, but it is fine if the centre still has a slight jiggle. It will continue to set as the pie cools.
- Keep an eye on the crust. Ovens vary, so start checking the edges partway through baking and cover them with foil as soon as they start to brown too quickly.
- Catch any drips. Baking the pie on a rimmed baking sheet makes cleanup easy if any of the filling bubbles over the edge of the shell.
- Give it time to chill. For the cleanest slices, let the pie cool completely on the counter, then refrigerate it for a few hours, or overnight, before cutting.
Serve With
This pie is a simple and delicious make-ahead dessert for a summer barbecue, potluck or picnic.
Serve it with vanilla ice cream or whipped cream, and some fresh berries on the side if you'd like.
Common Questions
This recipe was tested with canned peaches, so that is what I recommend for the best results. If you would like to use fresh peaches instead, substitute with an equal amount of ripe, peeled peaches. Yellow peaches work best. White peaches tend to turn mushy and lose their flavour once baked, so avoid using them here.
Yes, this pie is a great make-ahead dessert. Bake it up to a day in advance and store it, covered, in the fridge. Make the whipped cream just before serving for the best texture.
That is completely normal for this recipe. The filling can crack slightly as it cools, but it does not affect the flavour, and it gives the pie a nice rustic look.
Freezing is not recommended. The dairy in the filling tends to break down and curdle once thawed, which affects the texture. This pie is best enjoyed fresh.
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Recipe Card
Sour Cream Peach Pie
Ingredients
For The Sour Cream Peach Pie
- 1 9-inch pie crust, unbaked
- 2 ½ cups canned peaches, drained and sliced (or fresh peaches, peeled and sliced)
- 3 egg yolks
- ¾ cup sour cream
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoon all-purpose flour
For the Whipped Cream
- ½ cup heavy whipping cream
- ⅛ teaspoon white sugar
- ⅛ teaspoon vanilla extract
Instructions
Make the Pie
- Preheat the oven to 400°F (200°C). Bake the pie crust according to the package directions, then remove it from the oven and let it cool while you make the filling.
- Reduce the oven temperature to 350°F (180°C). Add the peach slices to the bottom of the cooled pie crust.
- Whisk the egg yolks, sour cream, sugar, vanilla and flour together in a medium bowl until smooth. Pour the mixture over the peaches. If there's too much filling for the crust, pour it in up to the rim and discard the rest rather than trying to fit it all in.
- Place the pie on a rimmed baking sheet to catch any drips, then bake for 45 to 50 minutes, until the edges are set and the centre still has a slight jiggle. If the crust edges start browning too quickly, wrap them with tin foil and continue baking.
- Remove the pie from the oven and let it cool completely on the counter before slicing.
Make the Whipped Cream
- Beat the heavy cream in a medium bowl with an electric hand mixer until soft peaks form. Add the sugar and vanilla extract, then continue beating until medium peaks form.
How to Serve
- Slice the pie slightly chilled or at room temperature, and top each piece with a dollop of the whipped cream (or ice cream).
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Notes
- Peaches: This recipe was tested with canned peaches. If using fresh, substitute with an equal amount of ripe, peeled peaches. Yellow peaches work best, since white peaches tend to turn mushy and lose their flavour once baked.
- Peeling fresh peaches: Score a small "X" in the bottom of each peach, then blanch in boiling water for about 30 seconds. Transfer to an ice water bath to stop the cooking, and the skins should slip off easily once cooled.
- Sour cream: Use a full-fat, premium sour cream for the best texture. Do not use fat-free sour cream, since it tends to break down in the oven.
- Doneness: The filling should look set around the edges when it's done baking, but it's fine if the centre still has a slight jiggle. It will continue to set as the pie cools.
- A cracked top is normal. The filling can crack slightly as it cools. This doesn't affect the flavour and gives the pie a nice rustic look.
- Make-ahead: Bake the pie up to a day in advance and store it, covered, in the fridge. Make the whipped cream just before serving for the best texture.
- Storage: Because of the dairy in the filling, this pie must be covered and refrigerated. It will keep for up to two days. Freezing is not recommended, since the filling can curdle once thawed.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate provided as a courtesy and will vary based on the specific ingredients used. For exact values, use your preferred nutritional calculator with the products you're using.
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About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. She is also a member of the International Association for Culinary Professionals. All recipes on this website are tested in her home kitchen. Learn more →
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