Third Generation Peach Pie

August 28, 2012
Photo by James Ransom
Author Notes

This pie is a family favorite, not just in my home, but throughout the extended branches of the family tree. It began as my grandmother's recipe and was always requested for family gatherings or summer visits from the grandchildren. At some point, my mother made it her own with a few changes. Recently, I tweaked it again, using a few different ingredients and making a crumb topping instead of topping the pie with pastry. To be honest, it's one of those pies that is delicious no matter which generation's version you use.

Variations/Substitutions: I did not have sour cream the last time I made this pie. I substituted the same amount of plain Greek yogurt and added an extra tablespoon of sugar to counter the sourness of the yogurt. Sometimes, instead of nutmeg and cinnamon, I use the same amount of Chinese five-spice powder. —Rhonda35

  • Prep time 35 minutes
  • Cook time 1 hour
  • Serves 8 to 10 (or just one if you squirrel it away from others!)
  • For the pie filling:
  • 1 pie dough (if you don't have a favorite, try Grandmom-Helen's Always-Flaky Pie Crust found here on Food52)
  • 5 cups peeled, sliced fresh peaches (from about 8 medium peaches)
  • 1 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup full-fat sour cream
  • 2 teaspoons tapioca starch
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • For the crumb topping:
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 3/4 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 cup walnuts or pecans, chopped (optional)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon cinnamon
In This Recipe
  1. Preheat oven to 400° F..
  2. Line a pie plate with the dough and crimp the edges in a decorative way. Put in refrigerator till needed.
  3. Place peaches in the pastry-lined pan.
  4. Combine all other filling ingredients and mix well. Spread evenly over peaches.
  5. Place in oven, with a baking sheet on the oven rack below it to catch dripping juices. Bake for 30 minutes.
  6. Combine all crumb topping ingredients. This mixture will be slightly dry and shaggy.
  7. When 30 minutes have passed, remove the pie from the oven and spread with crumb topping.
  8. Return pie to oven and bake 20 to 25 minutes more, or till topping is golden brown and the juices are bubbling up out of the pie.
  9. Allow the pie to set prior to slicing, one hour at the very least.
  10. Make a pot of coffee, slice up the pie, and enjoy!

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  • Martha Hopkins
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  • Rhonda35