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Ginger Streusel Sour Cream Peach Pie

ginger peach pie

Can you guys believe that June’s almost over?  Is it as hot as the burning fires of Mordor for the rest of you as it is here?  I swear it seems like the first day of June it hit the high 80s and hasn’t gone down since. Seventy-two degrees sounds really good right now.  But I guess I shouldn’t complain.  In the middle of December I’ll probably be dreaming of this.

So remember a little while ago when I posted the chia peach butter?  Well, since the peach is king of summertime I thought I’d post one of my favorite peach pies.

Who here loves peach pie?  When I was a kid I hated it because I was used to slimy, soppy peach pies that they served in the school cafeteria on special occasions.  Then I discovered homemade peach pie.  It’s a whole new world…anyone else want to sing songs from Aladdin now?  😄

ginger peach pie

I love sour cream in pies.  A really popular pie up here in Minnesota is sour cream and raisin pie, which is a sour cream custard pie speckled with raisins and topped with meringue.  So many memories!  Anyway, sour cream does wonderful custardy things in pie, and that’s also true with this peach pie.

This pie is a delicious custard with peach chunks embedded throughout.  Then, the whole  thing is covered in a wonderful streusel topping. Woohoo for crumble. AND that crumble topping is studded with chopped crystallized ginger.  Mmm.  Crystallized ginger.  It is AMAZING in this streusel.

The peaches and the ginger are wonderful together.  It’s just a lil’ something something that makes this pie unique.  So if you’re looking for a different kind of pie to bring to the 4th, consider this little gem.

Happy snacking!

ginger peach pie

(Ginger streusel sour cream peach pie recipe from King Arthur Flour)

Sour Cream Ginger Peach Pie
  • 1 9 inch pie crust, bought or homemade
  • For filling:
  • 1 cup sugar
  • ¼ cup unbleached all-purpose flour
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 tbsp rum
  • 1 tsp vanilla
  • 4-5 ripe peaches, peeled and diced into ¾ inch pieces
  • For topping:
  • ¼-1/3 cup crystallized ginger, finely minced
  • ¾ cup confectioners' sugar
  • ½ cup unbleached all-purpose flour
  • ¼ cup unsalted butter, melted
  1. Preheat oven to 425 degrees F.
  2. Roll out your pie dough, place in a metal 9 inch pie plate, and flute edges.
  3. Prick the bottom of the crust with a fork. If crust gets too warm, cool in the fridge for 10-15 minutes.
  4. Line with pie weights and bake for 15-18 minutes, until lightly browned.
  5. Remove from the oven and reduce oven heat to 400 degrees F.
  6. Allow the crust to cool for a moment, remove the weights, then let it cool completely.
  7. For the filling, in a medium bowl, mix together sugar, flour, and salt.
  8. Add in the eggs, sour cream, rum, and vanilla, mixing well until combined.
  9. Pour the custard into the pie shell and spoon peaches on top. They will sink it, but they're supposed to.
  10. Line the crust of your pie with aluminum foil to keep it from over-browning.
  11. Bake for 20 minutes. While it bakes, make the streusel.
  12. For topping, in a small bowl mix together the minced crystallized ginger, sugar, and flour. Add in melted butter and combine.
  13. When the 20 minutes are up, take the pie out, add the streusel topping, and return to the oven for an additional 20-25 minutes, or until the pie has puffed and the topping is lightly brown.
  14. Allow to cool for two hours before serving.


{ 12 comments… add one }
  • Anu - My Ginger Garlic Kitchen June 21, 2016, 8:25 am

    Such a beautiful looking peach pie. Love how simple this is! Easy and delicious is right up my alley! YUM!

    • Amanda June 24, 2016, 3:07 pm

      Thanks so much! I can’t get enough of peaches this summer.

  • Nicole @ Young, Broke and Hungry June 21, 2016, 10:05 am

    Peach pie is my favorite dessert of summer.

    • Amanda June 24, 2016, 3:07 pm

      I can’t believe it took me so long to get on the peach bandwagon! Thanks, Nicole!

  • Gayle @ Pumpkin 'N Spice June 22, 2016, 5:33 am

    This summer is flying by way too fast! I can’t believe it’s almost the 4th of July. Peach pies, cobblers, and crisps are my absolute favorite. I’ll take peaches in baked goods any day, so this sour cream pie was made for me! Sounds fantastic, Amanda!

    • Amanda June 24, 2016, 3:08 pm

      Thanks, Gayle! I think we need to find the pause button to stop the summer from going so fast!

  • Cheyanne @ No Spoon Necessary June 22, 2016, 10:39 am

    I have been eating all the peaches.. well I have just been eating all the fruit. period. So I love this pie! I’m a streusel fanatic, so I’m thinking I need this entire pie all to myself! Cheers, girl!

    • Amanda June 24, 2016, 3:10 pm

      I have been eating watermelon like it’s going out of style. I can’t get enough. And I’m right there with you on streusel. I could eat it in a bowl with milk! Thanks!

  • Laura @ Laura's Culinary Adventures June 23, 2016, 6:06 am

    I can’t believe June is almost over too! I feel like it just started! What a beautiful pie too!

    • Amanda June 24, 2016, 3:10 pm

      Thank you so much, Laura! I feel like I’m going to blink and it’ll be September!

  • Kate @ Framed Cooks June 23, 2016, 8:50 am

    I’ve never met a peach pie I didn’t like – can’t wait to try yours!!

    • Amanda June 24, 2016, 3:12 pm

      I’m loving peaches this summer. I could make peach pies and crumbles all day long. Thanks, Kate!

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