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Fourth of July

Jean's Peach Blueberry Pie with Sour Cream

by:
December 10, 2013
4.8
4 Ratings
  • Serves 8
Author Notes

This is a favorite of my mom's to feed a happy group of friends -- mine, hers, or both -- during the summer in her back yard/organic garden. The sour cream adds a smooth tartness that is delightfully complimentary to the sweetness of the fruit and the buttery crumbliness of the crust.

When I was living in Manhattan, my friends and I would periodically hop on the train to New Jersey and visit my mom for a backyard grilling and sangria-tippling evening. It remains a tradition now that I have relocated to Washington DC, both when I am in town and when I am not! On a recent work trip to Jakarta, I received delightful photos of my friends in my mom's backyard enjoying themselves with the message "wish you were here!"

This recipe comes to mind when I think of those good times with my friends and my mom at my childhood home. —Portia Hunt

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Ingredients
  • Sour cream crust
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 2 tablespoons sour cream
  • 10 tablespoons butter
  • Peach and blueberry filling
  • 1 cup sugar
  • 2 tablespoons flour
  • 3 egg yolks (save the whites for an omelet)
  • 3 chopped peaches
  • 1 cup blueberries
  • 1/3 cup sour cream
Directions
  1. Preheat your oven to 425 degrees F.
  2. Process crust ingredients in a food processor until it forms a ball.
  3. Press dough into pie tin.
  4. Bake crust at 425 degrees for 10 minutes, then remove and reduce oven heat to 350 degrees.
  5. Whisk egg yolks together, then combine with sugar, flour, and sour cream.
  6. Pour blueberries and peaches into pie crust, then pour egg mixture over them.
  7. Cover the pie loosely with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes so that the filling sets.
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12 Reviews

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Ryoneill@gmail.com July 12, 2020
Sounds great, but a picture of your finished pie would be appreciated🥧
MaSaBeMama June 29, 2014
Baking this right now. Sounds very much like a much loved and long lost recipe printed years ago in the Chicago Sun Times called "Peach Cream Pie" that did not have blueberries in it - so I'm making it with all peaches. Thanks so much for sharing this : - D
Katheryn's K. December 12, 2013
Thanks Portia- you know I noticed when I post recipes on the food52 template, I really need to double check because sometimes ingredients etc. don't post once saved and I need to add later. I swear I've added things but they don't show up sometimes! Thanks again, can't wait to try this recipe, I know my family will love it!
Katheryn's K. December 12, 2013
Whoops, ok I see what you are saying now, didn't realize you were asking about the custard... just add a 1/3 or 1/2 cup, I would, but I can't say for sure. It's like making a custard when you add milk but instead you are adding sour cream. I am sure the author will get back to you soon enough. Sorry! :)))
Portia H. December 12, 2013
Eek! Yes ma'am, 1/3 cup!
JanetFL December 13, 2013
Thank you, Portia!
Katheryn's K. December 12, 2013
JanetFL- it says 2 tablespoons of sour cream.....
JanetFL December 12, 2013
Isn't that for the crust?
JanetFL December 12, 2013
Just noticed that, for the filling, the egg yolks are combined with the flour, sugar and sour cream but no amount is indicated for the sour cream. Help!
JanetFL December 12, 2013
I will be trying this, too, once I get some good summer peaches. I also like the simple, press-in crust.
Katheryn's K. December 10, 2013
Yum, will have to tey this, I like how easy the crust is! Thanks for posting!
Portia H. December 10, 2013
The whole thing is easy! And it's kinda fun to watch the crust roll into a ball in the food processor. ;)