Description
A creamy peach pie with a sweet and tangy filling, topped with a buttery crumb crust. Perfect for summer gatherings or a cozy dessert.
Ingredients
Scale
- 3 cups fresh peeled and chopped peaches
- 1 unbaked 9-inch deep dish pie crust
- 1 cup granulated sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- 2 eggs, beaten
- ½ cup sour cream
For the crumb topping:
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C).
- Prepare peaches by peeling, pitting, and chopping them into small pieces. Spread them evenly in the unbaked pie crust.
- Make the cream filling: In a bowl, mix 1 cup sugar, ⅓ cup flour, and salt. Add in beaten eggs and sour cream. Stir until smooth. Pour the mixture over the peaches in the crust.
- Prepare the topping: Combine ½ cup sugar, ½ cup flour, and cubed butter. Use a fork or pastry blender to mix until it resembles coarse crumbs. Sprinkle evenly over the pie.
- Bake for 60–70 minutes, until the top is golden brown and the filling is set.
- Cool completely before slicing. Refrigerate leftovers.
Notes
Use ripe, juicy peaches for best flavor. If peaches are very juicy, consider tossing them in 1 tsp cornstarch before layering into the crust to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: peach pie, sour cream pie, crumb topping dessert