Peach Sour Cream Pie Recipe
This peach sour cream pie recipe makes a gently tangy, creamy filling with juicy peach slices. The method is simple: whisk the filling, fold in the peaches, and bake until set. Let it cool so it slices neatly and the texture stays smooth.
Ingredients
For the filling
Step-by-Step Method
Preheat and prep the crust
Heat the oven to 350°F (180°C). Fit the pie crust into the pan and tidy the edges; if it feels soft, chill it for 5 minutes.
Whisk the filling
In a bowl, whisk sour cream, orange juice, brown sugar, and salt until smooth. Add the flour and the extra thickening flour gradually so it stays lump-free.
Fold in peaches
Gently fold the sliced peaches into the mixture. If the peaches are very juicy, drain them first to help the crust stay crisp.
Fill the pie
Pour the filling into the crust and level the top with a spatula.
Bake until set
Bake on the middle rack for 40–45 minutes. The edges should look set and the center should jiggle slightly; keep an eye on the top so it doesn’t over-brown.
Cool and slice
Let it cool at room temperature for 30 minutes, then chill for 1–2 hours for cleaner slices. Cut and serve.