Sour Cream Peach Pie



  • 1 9-inch deep-dish pie crust, unbaked
  • 1 can (15 ounces) sliced peaches in juice, drained
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1 large egg, beaten
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon


  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup cold butter


  1. Preheat oven to 350 degrees, and line a baking sheet with aluminum foil.
  2. In a large bowl, combine sour cream, sugar, egg, flour, vanilla and cinnamon, and stir well.
  3. Fold in the peaches.
  4. Pour the filling into the pie crust and spread evenly.
  5. In a medium bowl, mix the sugar and flour for the topping, then cut in the butter until crumbly.
  6. Sprinkle the topping evenly over the pie filling.
  7. Transfer the pie onto the foil-lined baking sheet.
  8. Bake for 45 to 55 minutes (place foil over the crust for the last 10-15 minutes to prevent burning), or until the topping is golden.
  9. Allow to cool completely before cutting.
  10. Serve topped with ice cream or whipped cream, and enjoy.

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