Classic Peach Pie with Sour Cream Pastry Classic Peach Pie with Sour Cream Pastry

Classic Peach Pie with Sour Cream Pastry 150 Image by: Classic Peach Pie with Sour Cream Pastry 150 Author: Canadian Living

Peach season just wouldn't be the same without peach pie. Serve with Bourbon Brown Sugar Ice Cream.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2009


Sour Cream Pastry:


Sour Cream Pastry:
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry.

Divide pastry in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

In bowl, combine peaches, sugar, flour and lemon juice; set aside.

On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit pastry into 9-inch (23 cm) pie plate; trim to rim. Spoon in filling.

Roll out remaining pastry. Brush rim with water. Place pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal. Cut steam vents in top.

Bake pie in bottom third of 425°F (220°C) oven for 15 minutes.

Reduce heat to 350°F (180°C); bake until golden brown on bottom, fruit is tender and juice is bubbly and thickened, 60 to 75 minutes.

Let cool on rack.

Nutritional facts Per serving: about

  • Sodium 197 mg
  • Protein 5 g
  • Calories 447.0
  • Total fat 22 g
  • Cholesterol 39 mg
  • Saturated fat 11 g
  • Total carbohydrate 58 g


  • Iron 14.0
  • Folate 37.0
  • Calcium 2.0
  • Vitamin A 13.0
  • Vitamin C 12.0
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Classic Peach Pie with Sour Cream Pastry