When summer peaches are at their peak, it’s the perfect time to make this Fresh Peach Pie with Sour Cream Filling. It’s cool and creamy, nestled in a crisp almond-coconut crust, and has just the right touch of sweetness. There’s no pie dough to roll and no stovetop cooking. Just an easy, beautiful way for luscious summer peaches to shine.
This is one of those desserts that simply screams “Summer!”, and the best part is that you barely touch the oven. Just a brief bake for the crust, and the rest comes together with no heat at all. That’s my kind of summertime cooking.
This pie is all about the peaches. When they’re ripe and in season, I want to enjoy them in the simplest, freshest way possible. A good, ripe peach simply doesn’t need dressing up with syrups or heavy fillings. Just peel and slice them, and they’ll speak for themselves.
Now, I’ll be the first to admit I’m not the world’s best at rolling out pie dough. I’ve had more torn crusts and patch jobs than I care to count. That’s why I love this almond and coconut crust. You just press it into the pan, no rolling pin required, and it bakes into a golden shell that pairs perfectly with the creamy sour cream filling and all those sweet peaches layered on top.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 8
Primary Ingredient(s): Peaches, whipping cream, sugar, almonds, coconut, butter, sour cream
Skill Level: Easy
What You’ll Like About This Recipe
- The almond-coconut crust has a nice texture and flavor that goes well with peaches.
- It’s served chilled, which makes it very welcome during the warmest months of the year.
- The peaches are the highlight. They’re fresh, juicy, and not weighed down by heavy syrup or sauces.
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Slivered Almonds – The slivered almonds add a subtle nutty flavor and crunch to the crust.
- Flaked Coconut – Use sweetened or unsweetened coconut, depending on your preference. If you use sweetened, you may want to cut back on the sugar.
- Sour Cream – Sour cream is the base for the creamy filling. Its tang plays well with the sweetness of the peaches.
- Fresh Peaches – Ripe, juicy peaches are the main attraction here. When choosing peaches, the main thing to remember is to smell them! They should definitely smell like a peach and yield very slightly when pressed.
- Heavy Whipping Cream – Lightly sweetened whipped cream finishes the pie with a soft, pillowy topping.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Heavenly Peach Pie
- Preheat the oven to 375 degrees while you prepare the crust.
- Place the slivered almonds in a food processor and pulse them just until they’re coarsely ground. Don’t over-process or you’ll end up with almond butter. Transfer the ground almonds to a small bowl and stir in the coconut, sugar, and melted butter until everything is well combined.
- Press the mixture firmly and evenly into a 9-inch pie plate, covering the bottom and sides. Bake for 12 to 15 minutes, or until the crust is lightly golden.
- Remove the crust from the oven and set it aside to cool completely before adding the filling.
- In a small bowl, combine the sour cream, a pinch of salt, powdered sugar, and vanilla. Stir until the mixture is smooth and creamy.
- Spread the sour cream mixture over the bottom of the cooled pie crust.
- Arrange the peach slices evenly over the sour cream filling.
- In a separate bowl, beat the heavy cream and sugar together until soft peaks form. Spread the whipped cream gently over the peaches.
- Serve the pie right away while the peaches are fresh and the cream is soft and fluffy.
Want to save this?
I'll email this post to you, so you can come back to it later!
Recipe Success Tips
- Use peaches that are fully ripe but still firm enough to slice cleanly. Overripe peaches can get mushy.
- If the peaches are a bit too tart, sprinkle a little sugar over them before layering. Let them sit for a few minutes before adding to the pie.
- Chill the mixing bowl and beaters before whipping the cream. It will help the cream whip faster.
- The crust needs to be completely cool before adding the filling. If it’s even a little warm, the sour cream filling can start to melt.
Recipe Variations
- Use a regular pie crust. If you’re not in the mood to make the almond-coconut crust, a baked and cooled store-bought pie crust works just fine. Just make sure it’s completely cool before you add the filling.
- Swap the peaches. This recipe also works well with nectarines or plums if peaches aren’t available or in season.
- Add a touch of spice. A light sprinkle of ground cinnamon over the peach layer can add warmth to the pie without overpowering the fruit.
- Try it with Greek yogurt. Substitute plain full-fat Greek yogurt for the sour cream if you like. It gives a slightly different tang but still goes well with the peaches.
Serving Suggestions
This fresh peach pie makes a lovely finish for a light summer supper or a casual weekend cookout. Here are a couple of menus that would work well.
For a simple summer dinner, serve my Tomato and Avocado Salad alongside Grilled Pork Chops. Finish the meal with a chilled slice of this fresh peach pie.
For a Sunday family lunch, serve Old Fashioned Chicken and Rice with a side of Southern Green Beans. Then bring out this pie for dessert!
How to Store Leftovers
This pie is perfect on the day it’s made, but leftovers can be stored for a day or two in the refrigerator, loosely covered with plastic wrap. Be aware that the peaches may soften and the whipped cream can start to weep over time. This pie is not a candidate for freezing.
More Peach Recipes You’ll Like
Questions About Fresh Peach Pie with Sour Cream Filling
Because this pie has a chilled sour cream layer and whipped cream topping, it should be kept in the refrigerator and not at room temperature.
Possibly, but fresh peaches will always have the best flavor and texture. If you have no choice but to use canned peaches, be sure to drain them well and pat them dry. You may also want to reduce the sugar slightly if the peaches are packed in syrup.
If you’re slicing the peaches a little early, toss them gently with a teaspoon or two of fresh lemon juice. The lemon juice will keep the color bright without much change of flavor.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Fresh Peach Pie with Sour Cream Filling
Ingredients
- 1 cup slivered almonds
- 1 cup flaked coconut
- ¼ cup sugar
- ¼ cup melted butter
- 1 cup sour cream
- dash of salt
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla
- 6 ripe fresh peaches peeled and sliced
- 1 cup heavy whipping cream
- 3 tablespoons 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.1 cup slivered almonds, 1 cup flaked coconut, ¼ cup sugar, ¼ cup melted butter
- 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.1 cup sour cream, dash of salt, 4 tablespoons powdered sugar, 1 teaspoon vanilla
- Spread the sour cream mixture on the bottom of the cooled pie shell.
- Arrange the peaches on top of the sour cream mixture.6 ripe fresh peaches
- Beat the cream and sugar until soft peaks form. Spread whipped cream over peaches.1 cup heavy whipping cream, 3 tablespoons sugar
- Serve immediately.
Notes
- Use fully ripe but firm peaches. They should have a strong peach aroma and yield slightly when pressed. Overripe peaches can become mushy in the pie.
- Chill the mixing bowl and beaters before whipping the cream. This helps the cream whip faster and hold its shape longer.
- Make sure the crust is completely cool before adding the filling. If it’s even slightly warm, the sour cream layer can start to melt.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 26, 2012. It has been updated with new photos and additional information.
Heavenly indeed! :D
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!
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. 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 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!
Can I have a slice? Or two? YUM!
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!
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.
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.