Third Generation Peach Pie

August 28, 2012
5 Ratings
Photo by James Ransom
  • Prep time 35 minutes
  • Cook time 1 hour
  • Serves 8 to 10 (or just one if you squirrel it away from others!)
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

What You'll Need
  • 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
  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!

See what other Food52ers are saying.

  • cttrojan
  • Martha Hopkins
    Martha Hopkins
  • Jade B.
    Jade B.
  • mrslarkin
  • Rhonda35

11 Reviews

cttrojan June 22, 2023
After reading the comments I did the Rose Levy Berenbaum technique of letting the peaches and 3/4 c sugar drain into a bowl for 15 minutes. She cooks the juices down, so that it’s intensely peachy without being too sweet or too wet. I was worried about the cornstarch, but it wasn’t lumpy. It’s a great recipe.
Doug H. August 22, 2021
I am sorry to say that I tried this recipe and ended up with a pie so soggy that I had to scoop what could be saved off the crust. I’ve thought long about this and the main culprit is half a cup of sour cream mixed with a cup of sugar and the tapioca starch. This mixture is liquid white and the pictures for this recipe don’t show any white. My pie consisted of peaches sitting in white soup. I’ve tried to blame myself, think about every step, but keep coming back to the sour cream. Just be aware.
Rhonda35 August 23, 2021
I'm sorry the recipe didn't work for you, Doug. We have made this pie in my family for years and it always works, so I'm not sure what happened with yours - perhaps the peaches were extra-juicy?
Laura J. July 10, 2019
Sorry to say we don't have tapioca flour, but we do have cornstarch. Should I substitute the same amount? Does it make a big difference in the flavor or texture of the filling?
Rhonda35 July 10, 2019
I haven't tried it with cornstarch yet imagine it would give a similar thickness to the filling. Another option, if you have tapioca beads rather than starch, is to add the same amount of tapioca beads as called for in the recipe. Let us know what you decided to do and how it turned out, please! :-)
Martha H. September 6, 2018
Can I use frozen peaches?
Rhonda35 September 6, 2018
Yes, but you should add a little extra tapioca or some cornstarch because frozen peaches will produce more moisture. Enjoy!
Jade B. July 29, 2017
First time making this recipe: added lemon zest to the streusel for some zing, and also added raspberries because I had them, and they had to go. It's monstrous and in the oven!
Rhonda35 July 31, 2017
I hope it turned out perfectly and I imagine it is all gone by now. :-)
mrslarkin August 28, 2012
Yum! I could eat this every day for breakfast.
Rhonda35 September 9, 2012
That's the problem with this pie - it's TOO GOOD!