Peaches, sour cream, preserves, pecans, and a streusel crumb topping make this the best peach pie and the perfect summertime dessert!
I was in the market the other day and the smell from the pile of peaches was heavenly. And we also have a generous neighbor who lets us share in her bounty! They’ve been on my mind all day.
I also had peach pie on my mind. Maybe because I’m still in complete awe of Evan Kleiman (the voice behind the radio program Good Food on KCRW and the chef at Angeli Caffe in Los Angeles) who baked a pie every single day this summer. Hello. My hero.
Then the latest Taste of Home came in the mail and the featured recipe was this peach pie recipe, of all things. Destiny, you guys.
This peach pie, made by Sherrell Dikes of Arkansas, took first place in the Great American Pie Show. So, I just had to make it. Not once, but three times. Oh yeah. It’s good all right.
Peach Pie Recipe Notes
- Fresh or canned peaches can be used, but if you use canned make sure to completely drain them of all liquid, otherwise your pie might not set properly.
- I choose not to peel the fresh peaches, but you can if you prefer!
- Apricot preserves can be substituted for the peach preserves.
- If you’re avoiding nuts due to allergies, the pecans can be swapped out for rolled oats.
- Using a pie crust shield halfway through baking is highly recommended to prevent your crust from over-browning, or gently cover the crust with tinfoil. (<< that’s an affiliate link.)
How to Store Peach Pie
Once cooled completely, cover loosely with plastic wrap or foil and store in the refrigerator for up to 4 days (keeping in mind that the longer it’s stored, the more likely the filling will loosen.) Because this pie contains dairy, it is not recommend that you leave it out on the counter.
Pies made with a custard filling, like this one, don’t freeze all that great. When they thaw out, they tend to be watery. You can freeze it after it’s been baked and cooled using the same method you would a baked fruit pie, but if you want the best quality, it should be baked fresh and eaten within a few days.
Peach Pie Video
Love Peaches? Try these other recipes!
The Best Peach Pie
- 3 cups diced fresh ripe peaches (or canned peaches – see recipe notes)
- 3 tablespoons peach preserves
- 1 9-inch pie crust (store-bought or homemade)
- 1/2 cup granulated sugar
- 3/4 cup sour cream
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter
- Preheat oven to 425° degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
- In a large bowl, combine peaches and preserves. Transfer to the pie shell.
- In a small bowl, whisk together the sugar, sour cream, egg yolks, flour, and vanilla. Pour over peaches.
- Place pie on baking sheet and cook for 30 minutes.
- Meanwhile, make the topping. In a small bowl, combine the flour, both sugars, pecans, and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust with a pie shield to prevent over-browning.
- Bake for another 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown.
- Cool completely on a wire rack. Chill in the refrigerator overnight.
- Serve on its own or with a scoop of vanilla ice cream!