Dessert :: Sour Cream Peach Pie

I did not have a good track record with food this weekend. The avocado goat cheese dip didn't happen because my lame grocery store didn't have any avocados ripe enough to eat. And the hamburger stroganoff was... well, it was just gross. My bad.

I did, however, have some success with the dessert we made last night. We like to make some type of dessert every Sunday night and eat it throughout the week. Sometimes it's just a box of brownies, and sometimes we make something from scratch. This is sort of a combination of both - we used a ready made crust for a delicious pie. I've been craving peaches ever since seeing my grandparents' fresh crop a few weeks ago in Missouri, and this was just what I needed.

Sour Cream Peach Pie
Recipe courtesy of The Big Book of Easy Suppers by Maryana Vollstedt

Preheat oven to 375 degrees. In a medium bowl, toss together 3 medium fresh peaches, peeled*, pitted and sliced, 1/4 C. sugar, and 2 T flour. Transfer to a 9" graham cracker crust (unbaked). In another medium bowl, whisk 2 egg yolks. Add 1 C sour cream, 1/4 C brown sugar, and 1/4 t. salt and whisk to blend. Pour over the peaches. Bake until set, about 40 minutes. Let cool on a wire rack. Cut wedges to serve.

*To peel peaches, cut an X in the bloss
om end. Immerse in boiling water for 30 seconds, then drain and let cool; skins will peel off easily.

If it's good enough for Eve, it's good enough for me.


  1. I like my slice of warm pie with a scoop of ice cream. Good thing we had some. How come this post didn't mention the extra trip to the grocery store to buy a ripe batch of peaches?

  2. it's true. i did not pick out edible peaches, so matt sprinted to the store and back while the oven was pre-heating. my hero!