Sour Cream Peach Pie

I used fresh peaches. I noticed that someone added an egg. That might have helped bind things together better. Like someone else said, this was a soggy mess. The flavor was a 4.5, but it just didn’t set up, even after refrigerating it. Aside from needing to serve it in a bowl with a spoon, it was good and different.

Very easy and everyone loves this pie. I use vanilla, not almond, extract. I often add 1/4 – 1/2 cup berries for colour and tartness. I always use frozen peaches (thawed) to make it easier. Add a teaspoon or so of Minit Tapioca to help it firm up if you have that issue. I also put the brown sugar on top right at the start and I don’t broil it at the end.

I followed the recommendations of others and added an egg to the sour cream mix. It made it stronger and more cohesive. I also used fresh peaches with cinnamon. All in all it is a good recipe and the pie is not overly sweet.

No changes. Was great just like it is. Family loved it!

Wonderful! Used low fat sour cream.

I think it needed more sour cream and an egg

A tasty and pretty pie. I used a good quality brand of canned peaches and I sliced them. The layering of the peaches and cream mixture turns out really well. I lowered the amount of sugar to balance the sweetness of the canned peaches. I dotted the top with some fresh raspberries and a sprinkle of brown sugar. Yummy!

Followed the recipe with 2 exceptions – used graham cracker crust and had only 3 cups fresh peaches so added one cup frozen berries. Delicious!

Followed the recipe exactly. I used peaches that I canned last year. I drained all the juices before putting the peaches onto the crust. I also floured the bottom of the crust before layering. Everything , crust, peaches, and sour cream filling , came out perfectly. It was delicious and easy.

It was easy to make. Loved It. Fighting to keep everyone from just sitting down with whole thing. Thanks.

It’s just SO good. I’ve made this pie close to 10 times now, and it’s SO GOOD every time. I make it with canned peaches, drained. Never soggy. I’ve made it for my dad for Christmas and Easter for a few years, and he RAGES about it. I didn’t have time to make it one year, and dad was not having it. I had to make one for his birthday to make up for it. MAKE THIS PIE; IT RULES.

Excellent and decadent. BEST with FRESH peaches. Sets fully and is NOT soggy if you follow the directions – especially the part about the 1T of flour on the crust BEFORE adding your wet ingredients!!! I added cinnamon to the sour cream mixture AND to the brown sugar that you caramelize on top at the end of the baking time. 🙂 YUM! A new family favorite!

I took this to my mother-in-law’s house where many people were there to fight over my first peach pie of the season. It really could’ve turned into a fight because it was loved…and my mother-in-law (94 years old) knows a good pie! I’m wondering if this pie can be made and frozen to be baked at a later time…would it be mushy after being frozen?

Very tasty and extremely easy recipe! Just wish I had diced the peaches .

This makes a very small amount of filling, and is not very sweet at all. I feel like an improvement would be to double the recipe (double the # of peaches too if using a deep dish pie plate as I did) and increase the amount of sugar by 25%. Add 2 eggs for a double recipe as another reviewer suggested. Forego the brown sugar broiling step (that didn’t make sense to me in the first place) and sprinkle a handful of slivered almonds over the top midway through cooking. With thewse improvements I’d award the recipe 5 stars.

This is my go to for a fruit pie that is way different. I used all different kinds of fruit: blueberries, raspberries, mix of berries and peaches or nectarines. I wouldn’t hesitate to use apples or rhubarb or pears or really any fruit you might put in a pie. Very quick and you can use however much fruit you have on hand. Very easy basic faux cream and fruit pie. Loveeeee it!

I thought it was good. My sour cream mixture when baked and cooled the top layer had the texture of a dense pudding (wasn’t sure if that was normal). next time I think I’m going to put a layer of peaches on top. I followed the recipe exactly except for this change. I added brown sugar and cinnamon to the peaches.

Delicious!!

I made this and it was gooey. Pie did not set. The ingredients wouldn’t make a pie set. I won’t try this again.

This was delicious and quite easy. The filling set up just fine. I was out of almond extract and substituted vanilla. The flavor is refreshing and not too sweet. The brown sugar took about a minute or even less to carmelize, so be careful!

I made this using fresh nectarines instead of peaches, but otherwise exactly as written. I did try to drain as much of the juice as possible before putting them into the pie. It tasted fine but was a soupy mess.