This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.

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  • Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.

  • Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.

  • Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.

  • Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.

  • Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

337 calories; 16.1 g total fat; 113 mg cholesterol; 239 mg sodium. 45.2 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2018
This pie is absolutely scrumptious. Best to use firm ripe peaches. My recipe calls for 6 firm-ripe peaches 3/4 cup sugar and 1/4 cup of flour. Cover pie with foil only if it's getting too brown. Everything else is the same. The crust is out of this world. It's tender and flakey and is perfect for those who hate to roll out pie dough. I use it for all my baked custard pies like pumpkin and pecan because it doesn't get soggy. Excellent recipe. Updated since 2011: I have started using a streusel topping on this pie..Use your favorite streusel brown or white sugar. I use white sugar and crush some sliced almonds into it. Makes it look so pretty and adds a little crunch to the top. Read More
(46)

Most helpful critical review

Rating: 2 stars
09/07/2012
Subsituted with fat free sour cream and doing exactly as directions pie never cooked to firmness..I baked literally for 2 1/2 hrs even used speed bake for last half hour. Still was soggy inside. But It did have a great taste. Maybe fat free sour cream was the problem. Read More
(8)
96 Ratings
  • 5 star values: 72
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
09/22/2018
This pie is absolutely scrumptious. Best to use firm ripe peaches. My recipe calls for 6 firm-ripe peaches 3/4 cup sugar and 1/4 cup of flour. Cover pie with foil only if it's getting too brown. Everything else is the same. The crust is out of this world. It's tender and flakey and is perfect for those who hate to roll out pie dough. I use it for all my baked custard pies like pumpkin and pecan because it doesn't get soggy. Excellent recipe. Updated since 2011: I have started using a streusel topping on this pie..Use your favorite streusel brown or white sugar. I use white sugar and crush some sliced almonds into it. Makes it look so pretty and adds a little crunch to the top. Read More
(46)
Rating: 5 stars
09/22/2018
This pie is absolutely scrumptious. Best to use firm ripe peaches. My recipe calls for 6 firm-ripe peaches 3/4 cup sugar and 1/4 cup of flour. Cover pie with foil only if it's getting too brown. Everything else is the same. The crust is out of this world. It's tender and flakey and is perfect for those who hate to roll out pie dough. I use it for all my baked custard pies like pumpkin and pecan because it doesn't get soggy. Excellent recipe. Updated since 2011: I have started using a streusel topping on this pie..Use your favorite streusel brown or white sugar. I use white sugar and crush some sliced almonds into it. Makes it look so pretty and adds a little crunch to the top. Read More
(46)
Rating: 5 stars
08/25/2012
Sooooo good sooooo easy & 5 stars all the way. I used light sour cream and Splenda blend and it still was delicious. The pie crust is done in seconds in the food processor is tender and you don't even have to roll it out just press into the pie dish. Absolutely wouldn't change a thing; it's perfect as is. Read More
(42)
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Rating: 5 stars
07/22/2014
I have made this recipe for YEARS. Only we call it Peach Torte! Doubled recipe goes into a 9 x 13 pan. I sprinkle the top with cinnamon. Really good with apples too! Read More
(30)
Rating: 4 stars
07/19/2014
Have made 4 times: first time as written. Came out well fresh peach flavor comes through. Family wanted some crumble topping with nuts/oats butter flour sugar). Second time with low fat sour cream and half sugar substite. Third time: FULL FAT greek yogurt and 2/3 of the amount of real sugar. Final time (winner winner): Full fat greek yogurt 2/3 of the total sugar uncover @50 min top with your favorite crumble topping and continue until set. Refrigerate. Acceptable substitutions with no taste/texture sacrifice imho. Read More
(26)
Rating: 5 stars
08/16/2013
I followed this recipe exactly! I was worried the filling would never set after the 50 minutes I removed the foil and baked the extra 15 minutes. But the center seemed runny so I baked another 15 minutes but the same thing? I figured the egg/cream mixture had to be cooked so I removed it! Thankfully I did! I let it cool to room temp. and then let it set up in the fridge. It was so Delicious!!! Very creamy! I think my peaches were very ripe which is why there seemed to be more liquid on top but it did not affect the final outcome this will be a favorite around here for sure! Read More
(22)
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Rating: 5 stars
10/23/2012
This is my absolute favorite recipe. I'm not a huge pie person but this is definitely the exception to the rule. I can't stop eating it! The pie crust is flakey and buttery and the pie is the perfect balance of tart and sweetness. Although the recipe is simple and easy to make you can tell after the first bite that every ingredient s main purpose is to highlight the natural flavors of the peaches. They key here is to use fresh ripe peaches! Don't use canned or frozen and don't use skim sour cream... there's a reason for each ingredient. If you absolutely must add your own flare I suggest spices such as cinnamon nutmeg etc... but I insist you try it at least once as is you won't be disappointed! Read More
(18)
Rating: 5 stars
07/03/2014
I think this may be my first time rating a recipe after several years of getting great recipes from this site. I have to tell you though.... This pie is WONDERFUL! Don't forget to try with vanilla ice cream - yummy! Sounds really strange to put sour cream in a peach pie but it works beautifully. I fully intended to give half of it away but my husband wouldn't let me. I can't believe we ate the whole thing! I'm making it again this weekend for 4th of July and I'm certain it will become a Thanksgiving staple. We had hundreds of peaches from a tree in the back yard; Thanks to gent500 for the great recipe. Perfect. Read More
(15)
Rating: 4 stars
08/05/2014
I'm not a pie maker but I loved this recipe. I've made it three times now. I finally switched from flour to cornstarch for the filling which kept coming out runny. Also tried mixing 1-2 tablespoons if cornstarch into peaches after I cut them into smaller bite size pieces. Also have used filling in a prepared pie crust..hubby loves it. Read More
(14)
Rating: 5 stars
08/13/2013
We loved this pie! Looking forward to eating the last piece for breakfast tomorrow. Was looking for an easy peach pie recipe and this is a winner. Butter your pan heavily though had a heck of a time with mine. Thanks. love this website! Read More
(12)
Rating: 2 stars
09/07/2012
Subsituted with fat free sour cream and doing exactly as directions pie never cooked to firmness..I baked literally for 2 1/2 hrs even used speed bake for last half hour. Still was soggy inside. But It did have a great taste. Maybe fat free sour cream was the problem. Read More
(8)