Sour Cream Peach Crumble Pie

Take advantage of juicy summer peaches with this decadent, lattice- and crumb-topped peach pie made super rich thanks to sour cream.

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 392 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ¾ cup white sugar
• ½ teaspoon vanilla extract
• 1 cup sour cream
• ¼ teaspoon ground cinnamon
• ⅓ cup all-purpose flour
• 6 tablespoons all-purpose flour
• ¼ cup brown sugar
• 1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted
• 5 medium (blank)s fresh peaches - peeled, pitted, and sliced
• 3 tablespoons unsalted butter, cut into pieces

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Unroll 1 pie crust and place in a 9-inch pie plate. Roll the second crust on a lightly floured surface to a 12-inch circle and cut into even strips; set aside.

Step 3

Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl; toss to combine. Pour into the pie crust.

Step 4

Combine flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Sprinkle over the peaches.

Step 5

Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.

Step 6

Bake in the preheated oven for 30 minutes. Remove foil and bake until filling is bubbly and crust is golden brown, about 10 minutes longer.