Sour Cream Peach Pie
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 9 inch pre-made deep dish pie shells, such as Tenderflake
  • 4 cups fresh peeled peaches, quarter sliced (about 6 - 8 medium sized peaches)
  • ½ cup sugar
  • ¼ cup flour
  • Pinch of salt
  • 1⁄2 cup full fat sour cream
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 egg lightly beaten
  • 2 tablespoons sugar
  1. Place peach slices in a colander and let sit for ½ hour to drain excess juice.
  2. Pre-heat oven to 400 degrees c.
  3. Bring your pie shells to room temperature. With a fork, poke holes in the bottom of one pie shell and bake in the oven for 8 minutes. If the shell bubbles up as it's baking, gently pop it with your fork again, but be careful not to tear the pastry. Remove from oven and let cool.
  4. Meanwhile in a large mixing bowl, combine the sour cream and sugar well. Add the flour, salt, cinnamon and allspice and stir well. Set aside.
  5. Gently remove the second pie pastry from the pie pan and transfer to a floured surface.
  6. Using a cookie cutter with a shape of your choice, cut shapes out of the pastry. This will be used for the top of your pie. If you have extra pastry left over, you may attach bits of it to the edge of the pie crust to give it a rustic look. Careful not to break the pie crust though!
  7. Now, gently fold your peaches into your sour cream batter and then transfer the mixture to the pre-baked pie shell.
  8. Top with the pie pastry cut outs, being sure to cover as much area as possible.
  9. Using a pastry brush, brush the cut outs with the beaten egg.
  10. Sprinkle with two tablespoons of sugar and bake at 400 degrees c for about 40 minutes or until the top is golden brown.
  11. Let cool for a good hour before serving.
Recipe by Log Cabin Girl at