Creamy Caramelized Peach Pie

This pie comes from my Mom’s treasured recipe box.  Because this recipe uses only one crust and her recipe will make two crusts, I used her technique of rolling the second one out, placed it between parchment paper, rolled it, placed it in a Ziplock bag and froze it for a future use. See Maggie’s Pie Crust for ingredients and technique, use a premade one or your favorite pie crust recipe.


Maggie’s Pie Crust premade or your favorite pie crust
4 cups of peaches peeled and sliced for a deep dish pie pan or 2 1/2 cups for a regular sized pie pan
1 cup of sour cream
3/4 cups of brown sugar
2 egg yolks beaten
1/2 teaspoon salt
2 tablespoons of flour


Make pie crust per recipe directions, roll out on a floured surface and mold pie curst into 9 inch pie pan. Blend together sour cream, brown sugar, egg yolks and salt. Sprinkle 1 tablespoon of flour in the bottom of pie shell. Arrange peach slices on top. Sprinkle with remaining flour. Pour sour cream mixture over peaches. Bake in a preheated oven at 425 degrees for 10 minutes and reduce heat to 350 degrees and bake for about 40 minutes. Let cool at room temperature for an hour serve slightly warm or chill for at least 2 hours and serve chilled. Enjoy a pie from the heart of Maggie’s country kitchen!

Chatty Advice

To ripen peaches place them in a brown paper bag at room temperature for a couple of days. On my Mom’s recipe card she says that if you are using canned peaches to drain the juice. She would use the peaches she canned late summer. However, you can use the kind from the store for a taste of summer anytime of the year!

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