Nora Ephron's Peach Pie Recipe

Indulge in Nora Ephron's legendary peach pie recipe – the one she declared the absolute best after countless attempts! This recipe captures the essence of summer with its perfectly balanced sweet and tart filling nestled in a buttery, flaky crust. Get ready for a taste of heaven that will have you saying 'I've tried it and completely agree...It's delicious!'

Prep Time 45 mins

Cook Time 80 mins

Calories 341.4 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Nora Ephron's Peach Pie

1 ¼ cups (150g) all-purpose flour
½ teaspoon salt
½ cup (113g) cold unsalted butter, cut into cubes
2 tablespoons sour cream (for crust) + ⅓ cup sour cream (for filling)
2 large egg yolks
¾ cup (150g) granulated sugar
6-8 cups peeled and sliced ripe peaches

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How to Make Nora Ephron's Peach Pie

Preheat oven to 425°F (220°C).
In a food processor, combine 1 ¼ cups (150g) all-purpose flour, ½ teaspoon salt, ½ cup (113g) cold unsalted butter (cut into cubes), and 2 tablespoons sour cream. Pulse until the mixture resembles coarse crumbs, then process until a ball forms.
On a lightly floured surface, gently pat the dough into a 9-inch pie plate. Prick the bottom with a fork. Bake for 10 minutes.
Reduce oven temperature to 350°F (175°C).
In a medium bowl, whisk together 2 large egg yolks, ¾ cup (150g) granulated sugar, 2 tablespoons all-purpose flour, and ⅓ cup sour cream until smooth.
Arrange about 6-8 cups of peeled and sliced ripe peaches in the pre-baked pie crust.
Pour the egg yolk mixture evenly over the peaches.
Cover the pie with aluminum foil and bake for 35 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the filling is set and the crust is golden brown. Let cool completely before serving for optimal enjoyment.