Ingredients for Sour Cream Peach Pie
- 2 large egg yolks
- ¾ cup granulated sugar
- ¼ cup all-purpose flour (for filling)
- 1 cup sour cream
- Almond Extract
- 6-8 cups peeled and sliced fresh peaches
- ¼ cup cornstarch
- 1 cup (2 sticks) cold unsalted butter
- ½ cup cold shortening
- Butter Flavoring
- ½ teaspoon salt
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Peach Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sour Cream Peach Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, cut 1 cup (2 sticks) cold unsalted butter and ½ cup cold shortening into 3 cups all-purpose flour until the mixture resembles coarse crumbs.
- Add ¼ cup cornstarch and ½ teaspoon salt to the flour mixture.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- Pat the dough evenly into a 9-inch pie plate.
- Arrange 6-8 cups peeled and sliced fresh peaches over the bottom crust.
- In a separate bowl, whisk together 2 large egg yolks, ¾ cup granulated sugar, and 1 teaspoon vanilla extract.
- Gradually whisk in ¼ cup all-purpose flour until smooth.
- Pour the egg yolk mixture evenly over the peaches.
- Cover the pie with aluminum foil.
- Bake for 35 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the crust is golden brown and the filling is bubbly and set.
- Let the pie cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
150g
Fat
51g
Carbs
21g
