National Peaches and Cream Day June 21st

In honor of National Peaches and Cream Day, here is a recipe for Peach Cream Pie.

Sour Cream Peach Pie

Recipe by Renee Shelton
Adjust the spice mixture to suit your own tastes.

Yield: 1 9-inch pie


  • 1 1/4 cups plain graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/3 cup butter, melted
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3 cups peaches, sliced, ripe fresh or thawed frozen, sauteed to cook and remove some juices
  • 3 tablepsoons sliced almonds

Cooking Directions

  1. For the crust: Mix the first three ingredients together in a mixing bowl and press into the bottom and sides of a 9-inch pie pan. Bake in a preheated 350 degree oven for about 8 to 10 minutes until lightly browned. Cool completely before adding the filling.
  2. Mix the 1/2 cup sugar, flour, salt, and spices together. Stir in sour cream and the vanilla until smooth. Remove about a quarter of this and reserve in a separate bowl. Fold in the peaches and mix until combined.
  3. Transfer peach mixture into the prepared pie crust. Top with the reserved sour cream filling. Sprinkle the almonds evenly over the top.
  4. Bake in a preheated 350 degree oven for about 30 minutes until the pie is set.
  5. Cool before serving.


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