Ducks 'n a Row: Amazing Peach Pie

26 November 2012

Amazing Peach Pie

By Sinea Pies

On special occasions when pie is served in my home, Sarah Lee is the caterer. Her pies are so perfect, why bother with scratch? She does a superb job.

This year I had a little more time on my hands, though, so I daringly ventured where I had never gone before and made a homemade Peach Pie. Peaches and Sour Cream to be exact. 

Needless to say, it was the one pie with no leftovers at the end of the night. Sarah's cherry and pumpkin pies were well eaten with some left. Our neighbor sent a delicious dutch apple pie that diminished in size as well. But only the peach pie was GONE! I suppose it was because it was different, not that Sarah Lee had dropped the ball.  This peach pie tasted really really good.

Before I share the recipe, let me confess that I did not make the crust from scratch. I used an All-Ready Pie Crust. That is as close to homemade as you're going to get.  What I never had successfully achieved was how to flute the edges of a pie crust. It never looked right.

Ingredients and my freshly fluted pie crust! Yes!

So, I hopped over to You Tube and found an easy-to-follow video that taught me everything I needed to know. Video below...
I did it myself, after watching this short video to learn how!
(If you are reading this in an email, click on the title to go to the website where you can view it.)

Video: How to Flute a Pie Crust
Angie from Over The Kitchen Counter shows us how to flute a pie crust!

Now for the Sour Cream Peach Pie Recipe
Recipe originally posted on All-Recipes but adjusted a bit by me.


1 All Ready Pie Crust
4 -5 cups sliced peaches
3/4 cup sour cream
1/3 cup plus 1 T. flour
1/2 cup white granulated sugar
1/4 cup brown sugar

Preheat oven to 425°.
  • Blend together sour cream, white sugar, 1/3 cup flour and almond (or vanilla) extract until smooth. 
  • Dust the pie crust with 1 tablespoon of flour. It protects the pie crust from becoming mushy from the peaches. 
  • Alternate layers of peaches and the sour cream mixture. Start with a layer of peaches and finish with a layer of sour cream.
  • Bake in a preheated oven at 425° for 20 minutes. Reduce the heat to 350°
  • Bake for an additional 35 minutes at that lower heat. Remove the pie from the oven and sprinkle brown sugar on top. Put the pie back in the oven on BROIL for 1 minute or until caramelized.

Unroll the pie crust 

Flute & dust with flour

 Combine sour cream, flour, sugar and extract.

 Put in one layer of peaches

Top with sour cream topping.

 Add a second layer of peaches and complete with sour cream topping.  
Sprinkle baked pie with brown sugar and briefly heat on broil. 

Now, this pie was so popular that I was unable to get a photo of a slice on a plate. Soon as I would dish one up, it would vanish! Empty plate. When I make my next peach pie, I will update my post with a visual. 

Needless to say, it looks great and tastes AMAZING!

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