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Elmira Sour Cream Peach Pie

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Submitted by maerchen

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

1 hrs

This peach pie skips the usual fruit-and-thickener approach entirely. Instead, fresh peach quarters get arranged in concentric circles in an unbaked shell, then blanketed with a sour cream custard that bakes into something rich, tangy, and barely sweet. The brown sugar broiled on top at the end is what sends it over the edge, creating a crackling brulee-like crust over the creamy filling.

The sour cream custard is dead simple: flour, sugar, and a full cup of thick commercial sour cream beaten together. No eggs in the filling, which means the texture stays silky and loose rather than firm and springy. The flour does just enough thickening to keep it from being runny.

That two-temperature bake is important. The high initial heat sets the bottom crust quickly so it doesn’t get soggy under the wet filling. Dropping to a lower temperature lets the custard set gently without curdling or separating.

Serve this warm, not cold. The sour cream custard firms up too much in the fridge and loses that luscious, spoonable quality.

Pro Tips

  • Use ripe but firm peaches. Overripe peaches release too much juice and make the filling watery. You want fruit that holds its shape through baking.
  • Arrange peach quarters flat-side down in tight concentric circles. This keeps them submerged in the custard so they cook evenly.
  • Watch the broiler closely. Brown sugar goes from caramelized to burnt in about 30 seconds. Stay by the oven and pull it the moment the sugar melts and bubbles.
  • Don’t prick the pastry. The custard is liquid going in; holes in the crust mean it leaks underneath and the bottom goes soggy.

Variations

  • Nectarine swap: Use firm nectarines instead of peaches. No peeling needed, and the skin adds a slight tartness.
  • Spiced version: Add a pinch of cinnamon and nutmeg to the sour cream mixture for a warmer, more autumnal flavor.

Ingredients

1 1
EACH EACH PASTRY
for 9 inch pie *
79
½ 118
CUP ML SUGAR
granulated
1 237
CUP ML SOUR CREAM
commercial thick
5 1.2
CUPS L PEACHES
quartered, peeled *
¼ 59
CUP ML BROWN SUGAR
lightly packed *

Directions

Preheat oven to 450F.

Line 9” pie plate with pastry. Trim and flute edges; do NOT prick pastry.

With rotary beater, beat flour, sugar and sour cream (use commercial sour cream from store).

Arrange flat edge of peach quarters on pastry in concentric circles.

Pour sour cream on top.

Bake 15 minutes at 450F, then lower heat to 350℉ (180℃) and bake 25 to 30 minutes or until filling is set.

Sprinkle brown sugar over hot pie.

Broil 1 to 2 minutes until sugar is melted.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 171 43% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 20mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 1%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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