This pie is the reason I planted two peach trees next to my house when I moved in, years ago. I had to have enough peaches to make lots and lots of these glorious pies in the summertime. It’s so good that when the fresh peaches are gone from our trees, and the local fruit stands, we restart our countdown till fresh peach season starts again. You can try this recipe with frozen or canned peaches (I’ve included directions for those in the notes) but fresh peaches are so much better.
This recipe originally appeared in one of my favorite pie cookbooks, “Perfect Fruit Pies” by Storey Communications. I’ve tweaked it a bit over the years so it’s just perfect. Hope you enjoy it!
Creamy Peach Pie
8
Servings30
minutes45
minutesIngredients
- For the crust:
1 1/2 cups flour
1/2 tsp kosher salt
1/2 cup butter (1 cube,) cut into pieces
1/2 tsp nutmeg
- For the filling:
5 cups sliced fresh peaches
1 cup granulated sugar (divided)
2 1/2 Tbsp flour
1 egg
1/2 tsp kosher salt
1 tsp vanilla
1 cup sour cream
- For the topping:
1/3 cup sugar
1/3 cup flour
1/3 cup butter
Directions
- For the crust:
- Preheat oven to 400° F.
- Combine the crust ingredients in a food processor. Pulse a few times till the mixture resembles a coarse meal. Do not over mix.
- Press crust mixture into a 9 or 10 inch pie plate. It will not be a solid dough, but more dry and crumbly than a normal pastry crust.*
- For the filling:
- Put the peaches in a bowl and sprinkle with 1/4 cup sugar.
- In a medium-sized bowl, whisk together the remaining 3/4 cup sugar, 2 1/2 Tbsp flour, egg, salt and vanilla. Fold in sour cream.
- Stir the sugar/sour cream mixture into the peaches. Pour into crust.
- Bake for 15 minutes at 400° F. Reduce heat to 350° F and bake for 20 minutes more.
- For the topping:
- Combine all ingredients in a food processor until crumbly.
- After baking at 350° F. for 20 minutes, sprinkle topping evenly on top of the pie.
- Raise the oven to 400° F. and bake for another 10 minutes, or until topping is slightly golden brown. Remove from oven and allow to cool on a wire rack.
Notes
- You can substitute frozen peaches (thawed and drained) or well-drained canned peaches in equal amounts for fresh peaches. The frozen will taste better as they haven’t been cooked already.
- * Don’t worry when the bottom crust of this pie doesn’t look anything like a traditional pastry crust. It’s supposed to look more like a crumbly graham cracker crust and is pressed into the pie plate, not rolled.
- Elberta peaches are my favorite variety for this tasty pie.
I made this for pie night with my friends before quarentine and they all LOVED it 😍!! Can’t wait to share the recipe with them!