This week’s pie is courtesy of @tortamore who was kind enough to share her mother’s recipe for Sour Cream Peach Pie. She also shared one bit of advice “Par bake the crust before putting the filling in.” Because no one likes a soggy bottom.
The pie is easy and delicious. The crumb topping contrasts the cheesecake-like filling, sweet peaches play off the sour cream’s tartness. There’s room to play, too, like maybe adding a shot or two of bourbon.
- 1-9 in. pie crust, homemade or store bought, pressed into pan with edges crimped
- 2 Tbsp. flour
- 3/4 cup sugar
- 1 tsp. salt
- 1 cup sour cream
- 1 egg
- 2 1/2 cups peeled and sliced peaches
- 1/2 lemon
- Streusel recipe below
- 1 cup flour
- 1/2 cup sugar
- 6 Tbsp butter
- dash cinnamon
- 1 tsp vanilla
- 1/4 cup toasted walnuts or pecans (optional)
Mix flour, cinnamon and sugar; cut in the butter to make crumbs. Add the vanilla and nuts, if using. Gently press to make large clumps and distribute over pie evenly. More is better (that's what I think ).
Brown Butter Walnut Crumble—alternative topping
- ⅓ Cup Pecans
- ½ Cup (1 Stick) Butter
- 1 Cup Plus 2 Tablespoons Flour
- ½ Cup Granulated Sugar
- 3 Tablespoons Dark Brown Sugar
- ¼ Teaspoon Salt
- Pinch Cinnamon
Mix all dry ingredients in a medium bowl. Melt the butter over medium heat until it turns golden brown and smells nutty—do not burn it! Let cool a bit, then pour over dry ingredients and mix until combined. Using fingers, press into large clumps and sprinkle over top of pie before baking.
Preheat oven to 400 degrees.
Slice peaches into a bowl and squeeze the lemon over top. Set aside.
Mix dry ingredients, then add sour cream. Stir in egg to combine thoroughly.
Gently fold in peaches so they don't break up.
Pour into unbaked crust and bake for 25 minutes.
Remove from oven, top with streusel and bake another 10-15 minutes until crumbs are deep golden brown and crunchy.