Sour Cream Peach Pie: A Deliciously Tangy Summer Dessert
Peach pie is a summertime classic, but this Sour Cream Peach Pie takes it to a whole new level. The tangy sour cream filling perfectly complements the sweetness of the ripe peaches, creating a balanced and irresistible dessert. This recipe is surprisingly easy to make and will impress your family and friends with its unique flavor profile and beautiful presentation.
Why You’ll Love This Sour Cream Peach Pie
* **Tangy and Sweet:** The combination of sour cream and sweet peaches is a match made in heaven. The sour cream cuts through the sweetness, preventing the pie from being overly sugary.
* **Creamy Texture:** The sour cream filling creates a wonderfully creamy and smooth texture that melts in your mouth.
* **Easy to Make:** Don’t be intimidated by the name! This pie is surprisingly simple to assemble, even for beginner bakers.
* **Perfect for Summer:** Peaches are at their peak in the summer, making this pie the perfect way to celebrate the season’s bounty.
* **Impressive Presentation:** The creamy filling and golden-brown crust make this pie a showstopper.
Ingredients You’ll Need
Before you start baking, gather the following ingredients:
**For the Crust:**
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold shortening, cut into cubes
* 5-7 tablespoons ice water
**For the Filling:**
* 6-7 medium ripe peaches, peeled and sliced (about 6 cups)
* 1 cup sour cream
* ¾ cup granulated sugar
* 3 tablespoons all-purpose flour
* ¼ teaspoon ground nutmeg
* ¼ teaspoon ground cinnamon
* 1 large egg, lightly beaten
* 1 teaspoon vanilla extract
**Optional Topping:**
* 1 tablespoon milk or cream
* 1 tablespoon granulated sugar
Equipment You’ll Need
* 9-inch pie plate
* Mixing bowls
* Pastry blender or food processor
* Rolling pin
* Measuring cups and spoons
* Knife or peach pitter
Step-by-Step Instructions
Let’s get started! Follow these detailed instructions to create your own delicious Sour Cream Peach Pie:
**Part 1: Making the Pie Crust**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The mixture should have some pea-sized pieces of butter remaining – this is what creates flaky layers.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is not too sticky. Be careful not to overmix.
4. **Form the Dough:** Divide the dough in half. Shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial for preventing the gluten from developing too much, resulting in a tender crust.
5. **Roll Out the Dough:** On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Gently transfer the dough to your pie plate. Press the dough into the bottom and up the sides of the plate.
6. **Trim and Crimp the Edges:** Trim any excess dough from the edges of the pie plate. Crimp the edges using your fingers or a fork to create a decorative border. You can also use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking. This is optional if you plan on blind baking. If not blind baking, the pricking is important.
7. **Blind Bake (Optional):** For a crispier crust, pre-bake the crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until lightly golden brown. Let the crust cool completely before adding the filling. Blind baking ensures that the crust is fully cooked and prevents a soggy bottom. If you are short on time, you can skip this step, but be aware that the bottom crust might not be as crisp.
**Part 2: Preparing the Peach Filling**
1. **Prepare the Peaches:** Wash and peel the peaches. Remove the pits and slice the peaches into ½-inch thick slices. You can use a sharp knife, or a peach pitter for faster prep.
2. **Combine Filling Ingredients:** In a large bowl, gently combine the sliced peaches, sour cream, sugar, flour, nutmeg, cinnamon, egg, and vanilla extract. Mix until all ingredients are evenly distributed. Be careful not to overmix, as this can make the filling too liquidy.
**Part 3: Assembling and Baking the Pie**
1. **Pour in the Filling:** Pour the peach filling into the prepared pie crust, spreading it evenly.
2. **Top with Crust (Optional):** If you rolled out the second dough disk, cut vents in the top crust to allow steam to escape during baking. Alternatively, you can create decorative strips with the dough and create a lattice top. Place the top crust over the filling and crimp the edges to seal. If you opted for a lattice top, weave the strips of dough over and under each other to create the lattice pattern. Secure the ends of the strips to the edge of the bottom crust.
3. **Brush with Milk and Sugar (Optional):** For a golden-brown and slightly crispy crust, brush the top crust with milk or cream and sprinkle with granulated sugar.
4. **Bake the Pie:** Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
5. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before serving. This is important because the filling needs time to set. Cooling the pie completely will ensure that it slices cleanly and doesn’t fall apart.
Tips for the Perfect Sour Cream Peach Pie
* **Use Cold Ingredients:** Cold butter, shortening, and ice water are crucial for creating a flaky pie crust. The cold fat will create steam during baking, resulting in distinct layers.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the fat to firm up, making it easier to roll out and preventing it from shrinking during baking.
* **Use Ripe Peaches:** Ripe peaches will have the best flavor and sweetness. Look for peaches that are slightly soft to the touch and have a fragrant aroma.
* **Adjust Sweetness to Taste:** If your peaches are particularly sweet, you may want to reduce the amount of sugar in the filling. Taste the peaches before adding the sugar and adjust accordingly.
* **Prevent a Soggy Bottom:** Blind baking the crust or using a pre-made graham cracker crust can help prevent a soggy bottom. You can also brush the bottom crust with a thin layer of melted chocolate before adding the filling.
* **Cover the Edges:** If the crust starts to brown too quickly, cover the edges with aluminum foil.
* **Cool Completely:** Let the pie cool completely before slicing to allow the filling to set properly.
Variations and Substitutions
* **Different Fruits:** While this recipe is specifically for peach pie, you can easily adapt it to use other fruits, such as nectarines, plums, or berries. Adjust the amount of sugar as needed, depending on the sweetness of the fruit.
* **Pre-Made Crust:** To save time, you can use a pre-made pie crust. Look for a high-quality crust that is made with butter for the best flavor.
* **Graham Cracker Crust:** For a different flavor and texture, use a graham cracker crust instead of a traditional pie crust. Crush graham crackers with melted butter and press into the pie plate.
* **Spice Variations:** Experiment with different spices, such as cardamom, ginger, or allspice, to add a unique twist to the filling.
* **Nut Topping:** Add a streusel topping made with flour, butter, sugar, and nuts for extra flavor and texture.
* **Lemon Zest:** Add a teaspoon of lemon zest to the filling for a brighter flavor.
* **Bourbon or Amaretto:** A splash of bourbon or amaretto can enhance the flavor of the peaches.
Serving Suggestions
* Serve the Sour Cream Peach Pie chilled or at room temperature.
* Top with a dollop of whipped cream or a scoop of vanilla ice cream.
* Garnish with fresh peach slices or a sprinkle of chopped nuts.
* Pair with a glass of sweet dessert wine or a cup of coffee.
Make-Ahead Tips
* **Pie Crust:** The pie crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. Wrap the dough tightly in plastic wrap before storing.
* **Peach Filling:** The peach filling can be prepared a few hours in advance and stored in the refrigerator. However, it’s best to add the egg just before assembling the pie.
* **Baked Pie:** The baked pie can be stored in the refrigerator for up to 3 days. Cover loosely with plastic wrap or aluminum foil.
Storing Leftovers
Store leftover Sour Cream Peach Pie in the refrigerator, covered with plastic wrap or aluminum foil. The pie will keep for up to 3 days.
Recipe Card
**Sour Cream Peach Pie**
A tangy and sweet peach pie with a creamy sour cream filling.
**Prep Time:** 30 minutes
**Cook Time:** 50-60 minutes
**Total Time:** 1 hour 20 minutes
**Servings:** 8
**Ingredients:**
**For the Crust:**
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold shortening, cut into cubes
* 5-7 tablespoons ice water
**For the Filling:**
* 6-7 medium ripe peaches, peeled and sliced (about 6 cups)
* 1 cup sour cream
* ¾ cup granulated sugar
* 3 tablespoons all-purpose flour
* ¼ teaspoon ground nutmeg
* ¼ teaspoon ground cinnamon
* 1 large egg, lightly beaten
* 1 teaspoon vanilla extract
**Optional Topping:**
* 1 tablespoon milk or cream
* 1 tablespoon granulated sugar
**Instructions:**
**Make the Crust:**
1. In a large bowl, whisk together flour and salt.
2. Cut in butter and shortening until mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until dough comes together.
4. Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
5. Roll out one disk and transfer to a 9-inch pie plate. Trim and crimp edges.
6. (Optional) Blind bake crust at 375°F (190°C) for 15 minutes with pie weights, then 5-10 minutes without, until lightly golden.
**Make the Filling:**
1. In a large bowl, combine sliced peaches, sour cream, sugar, flour, nutmeg, cinnamon, egg, and vanilla extract.
**Assemble and Bake:**
1. Pour filling into prepared crust.
2. (Optional) Top with a second rolled-out crust with vents or lattice strips. Crimp edges.
3. (Optional) Brush with milk/cream and sprinkle with sugar.
4. Bake at 375°F (190°C) for 50-60 minutes, or until crust is golden and filling is bubbly. Cover edges with foil if browning too quickly.
5. Cool completely on a wire rack before serving.
**Notes:**
* Use cold ingredients for a flaky crust.
* Chill dough for at least 30 minutes.
* Use ripe peaches for the best flavor.
Enjoy Your Delicious Sour Cream Peach Pie!
This Sour Cream Peach Pie is a delightful treat that’s perfect for any occasion. The tangy filling and sweet peaches create a flavor combination that’s sure to please. Enjoy every bite!