Today I have a beautiful, simple, and fresh summer dessert to share with you. And the best part is that there’s almost no cooking involved. Just a few minutes in the oven for the pie shell and that’s it!
This gorgeous pie uses one of my favorite summer fruits – peaches – and features them in the best way possible. Peeled, sliced, and slathered with freshly whipped cream. What could be better for a summer dessert, I ask you?
Since I can’t make a regular pie crust to save my life, I especially like this almond and coconut crust that is just pressed into the pan. Grind the almonds in your food processor, add the coconut, sugar, and melted butter. Mix that all together and press it into the pie pan. Cook it briefly, 12 to 15 minutes will do, and then let it cool completely before you assemble the rest of the pie.
In a small bowl, mix together the sour cream, salt, powdered sugar, and vanilla. Spread that mixture on the bottom of the pie shell.
Peel and slice some perfectly ripe peaches and arrange them prettily over the sour cream mixture. Whip the cream with a little sugar and spread that over the peaches.
And, that’s it! Easy as, well…pie!
Fresh peaches with a sour cream filling in an almond and coconut pie shell.
Ingredients
- 1 cup slivered almonds
- 1 cup flaked coconut
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 cup sour cream
- dash of salt
- 4 tblsp. powdered sugar
- 1 tsp. vanilla
- 5-6 ripe fresh peaches, peeled and sliced
- 1 cup heavy whipping cream
- 3 tblsp. sugar
Instructions
- Preheat the oven to 375 degrees.
- Grind the almonds in a food processor. Add to a small bowl with the coconut, sugar, and melted butter. Stir together until evenly combined.
- Press into a 9” pie plate. Bake for 12-15 minutes or until the shell is golden brown.
- Remove from the oven and cool completely.
- Combine the sour cream, salt, powdered sugar, and vanilla in a small bowl. Stir together until well combined.
- Spread the sour cream mixture on the bottom of the prepared pie shell.
- Arrange the peaches on top of the sour cream mixture.
- Beat the cream and sugar until soft peaks form. Spread whipped cream over peaches.
- Serve immediately.
Other peach pie recipes you might enjoy from around the internet:
- Peach and Creme Fraiche Pie from Smitten Kitchen
- Fresh Peach Pie from Leite’s Culinaria
- Mom’s Peach Pie from A Farm Girl’s Dabbles
- Brown Sugar-Cinnamon Peach Pie from Pink Parsley
What I was up to…
- One year ago: Steak and Peppers
- Two years ago: Pasta with Italian Sausage and Tomatoes
- Three years ago: Orange-Rosemary Grilled Chicken
{ 15 comments… read them below or add one }
Ooh-wee, I have BIG plans for the four peaches ripening on my window sill. We are very much on the same wavelength. I just love browsing the produce aisle this time of year!
Me, too on the produce aisle! So nice to see everything looking beautiful and fresh.
I too struggle with regular pie crust, I find myself making alot of graham cracker crust, so I’m excited to try this one!
Cyndi – I’d rather do almost anything in the kitchen than attempt a pie crust. I just never have been able to master that. This almond-coconut crust is very good and complements the peaches really well.
It looks delicious! I am craving some. The combination of almond coconut crust must be exquisite. Have a great summer day :)
Thanks, Mari! I hope you’ll try the recipe and enjoy it!
Can I have a slice? Or two? YUM!
I can almost taste this pie – yum!!! Peach pie is one of my all time favorites – can’t wait to try this one!!
I love the traditional cooked peach filling, too, but this one is so fresh and light and, best of all, almost no cooking!
I. Love. Peach Pie.
The south has a huge advantage over Colorado when it comes to a lot of things but for some reason we get the most amazing peaches. Not til July but now I’m anxious in anticipation after seeing this pie. An oh my moment for sure!
When you have great fresh peaches in July, Barb, you might give this pie a try. I love everything about it from its easy crust to its sour cream filling and its luscious fresh peaches. Enjoy!
I think this works with just about any summer fruit. Imagine blueberries, or strawberries, or plums, or nectarines………
And, what about whipping a little softened cream cheese into the sour cream mixture, for added richness? Can you tell I am hungry?
It’s way too hot for cooking anything. The thermometer in my car read 118 degrees when I got in at about 4:00 this afternoon. Cooled all the way down to 104 on the way home.
Miss P
It definitely would work with others fruits. The more acidic ones, like peaches, do contrast nicely with the sour cream filling. I like the sour cream filling just like it is, but some cream cheese wouldn’t hurt anything either.
It’s awfully hot here, too. 102/103 today and hotter tomorrow. Just plain nasty outside.
I’m such a sucker for anything made with fresh peaches. I love that the crust is made with nuts! It reminds me of my mom’s peach cobbler! Beautiful!
Heavenly indeed! :D
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