Peach Sour Cream Pie Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
• Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
• Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
• Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
• Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
• Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
• Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.

Steps:

• Spread peaches in pastry-lined 9" pie pan. Combine sugar (RESERVING 2 Tablespoons), flour, salt, and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents.
• Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
• Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.

Steps:

• FOR THE PIE:.
• Preheat oven to 375 degrees F.
• Peel & slice peaches.
• Mix peaches with other filling ingredients.
• Pour into an unbaked 9"-10" deep dish pie shell.
• Bake about 30 minutes, until pie is slightly brown.
• While pie is baking, prepare the topping.
• FOR THE TOPPING:.
• Blend cold butter, sugar, flour & cinnamon with pastry cutter, until crumbs are the size of small peas.
• Sprinkle topping evenly over pie, & bake another 15 minutes.
• Cool to room temperature, then chill in refrigerator before serving.

Steps:

• Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
• Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
• Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

Steps:

• Blend sour cream, orange juice, brown sugar, salt and egg yolks.
• Sprinkle pie shell with 1 Tbsp flour.
• Pour in peaches and sprinkle with remaining flour.
• Pour sour cream mixture over peaches.
• Bake 425F for 15 minutes, then 350F for 30 minutes.

Steps:

• Preheat oven to 400°F.
• Fit the pastry into a 9-inch pie pan. Make sure the rim is high.
• Mix the filling ingredients except for the peaches.
• Arrange the peach slices evenly in the pie shell, then pour filling mixture over peaches.
• Bake 25 minutes.
• While filling is baking, mix streusel ingredients together until combined.
• After 25 minutes of baking, remove pie from oven and crumble topping over the top.
• Return to oven.
• Bake another 20 minutes, or until filling seems mostly set and the topping is lightly browned.
• Cool, then chill and serve.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches., Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Unroll 1 pie crust and place in a 9-inch pie plate. Roll the second crust on a lightly floured surface to a 12-inch circle and cut into even strips; set aside.
• Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl; toss to combine. Pour into the pie crust.
• Combine flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Sprinkle over the peaches.
• Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until filling is bubbly and crust is golden brown, about 10 minutes longer.

Steps:

• Prepare single pie crust in glass pie dish. I prefer using a clear one so I can gauge if bottom is done.
• Position oven rack to bottom one third and preheat oven to 400 degrees farenheit. (Put pie onto cookie sheet in case it over flows and to make it easier to lift out.).
• I put my butter for topping into small bowl so it warms up slightly-you don't want to melt it or it will be a batter.
• Put peaches into bowl.
• Stir together sour cream, sugar, flour, egg, peach juice, optional cinnamon, and vanilla in small bowl.
• I use a slotted spoon to put peaches into crust b/c I don't want all the juice.
• Pour sour cream mixture over peaches.
• Bake pie for 12 minutes, reduce oven to 350 degrees, at this point I like to lay foil strips over exposed crust, put pie back into oven for another 35 minutes.
• Meanwhile mix together topping ingredients.
• Sprinkle topping on pie, return to oven for another 20 minutes or until nicely browned. Sometimes I lay the foil back depending upon how crust edges look.
• Chill.

Steps:

• In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate. , For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches. , Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes. , Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Roll out the pastry and transfer it to a 9-inch pie plate. Trim any extra dough and crimp the edge.
• Combine 1/2 cup sugar, sour cream, 1/4 cup flour, egg, vanilla, and salt in a bowl until blended. Fold in the pears. Pour the mixture into the pie plate and bake the pie for 15 minutes.
• While the pie is baking, prepare the topping: mix the 2/3 cup flour, 1/3 cup sugar, melted butter, and rolled oats together in a bowl.
• Remove the pie from the oven and sprinkle with the crumble topping. Return the pie to the oven and bake until the filling is set and the crust is brown, about 20 minutes more. Allow to cool and set before serving.