Real Recipes From Real Home Cooks ®

sour cream peach pie

(17 ratings)
Blue Ribbon Recipe by
Annette Kisser
Minneapolis, MN

This is a recipe passed to me by my mother-in-law, Inez Kisser of Fargo, ND. As the youngest of eleven children, she found her niche at age nine as the family pie baker. During the threshing season, this was one of the desserts served to the dozens of men and boys who came to help with the harvest. Peaches were in season and with no refrigeration the cream was sour. Since there is no top crust it’s a very easy pie. Enjoy.

Blue Ribbon Recipe

What a wonderful legacy... and what a wonderful old-fashioned peach pie! Sweet and fruity, this is the perfect antidote to a steamy summer day (especially topped with a bit of whipped cream!).

— The Test Kitchen @kitchencrew
(17 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For sour cream peach pie

  • 5
  • 1
    refrigerated pie crust
  • 1 c
  • 1/3 c
    all-purpose flour
  • 1 tsp
  • 1 c
    sour cream
  • 1/4 c

How To Make sour cream peach pie

  • Peeling and slicing peaches.
    Peel the peaches. Cut into chunks.
  • Peaches placed into the pie crust.
    Put into the unbaked pie crust.
  • Mixing dry ingredients in a bowl.
    Mix your dry ingredients.
  • Dry ingredients sprinkled over the peaches.
    Sprinkle over the peaches.
  • Whisking sour cream and milk together.
    Combine the sour cream and milk.
  • Sour cream mixture poured over the peaches.
    Pour over the fruit and dry mixture in your pie shell.
  • Sour Cream Peach Pie baking in the oven.
    Bake for 1 hour at 350 degrees.
  • Sour Cream Peach Pie cooling.
    Cool and serve at room temperature.