Sour Cream Peach Pie

Annette Kisser


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 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 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


★★★★★ 16 votes

20 Min
1 Hr


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

How to Make Sour Cream Peach Pie


  1. Peel the peaches, cut into chunks and put into the unbaked pie crust.
  2. Mix your dry ingredients and sprinkle over the peaches.
  3. Combine the sour cream and milk. Pour over the fruit and dry mixture in your pie shell.
  4. Bake for 1 hour at 350 degrees. Cool and serve at room temperature.

Printable Recipe Card

About Sour Cream Peach Pie

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #peaches

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