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Peach Sour Cream Pie with a Pretzel Crust

Peaches and basil shine in a lovely creamy filling. What makes this a summer breeze is the press-in pretzel honey crust which is the perfect contrast to the filling.
Course Dessert
Cuisine North American
Keyword basil, peaches, pretzel, sour cream
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Servings 8 slices

Ingredients

Pretzel Crust

  • 7 oz pretzel sticks, or 198 grams
  • 2 tbsp sugar
  • 6 tbsp butter, or 78 grams
  • 1 tbsp honey

Peach Sour Cream Filling

  • 3-4 peaches, pitted and sliced into 8-10 slices each (see Notes)
  • 1 tbsp packed chopped fresh basil
  • 1 tbsp cornstarch or arrowroot starch
  • 2 egg yolks
  • 1 egg
  • 3 tbsp flour, can use gluten free one for one blend
  • 1/3 cup sour cream
  • 2/3 cup sugar

Instructions

Pretzel Crust

  1. Preheat the oven to 350 F

  2. Whiz the pretzels in a food processor till fine crumbs are achieved and place them in a bowl along with the sugar.

  3. In a small pot melt the butter and honey over medium heat. Let cool slightly and add most of the butter to the pretzels. If they aren't holding together add the final tbsp of butter.

  4. Pour the crumbs into your pie plate. Start with the sides pressing the crumbs up firmly till you have gone all the way around. This shouldn't be rushed, it should take a few rounds to get the sides even. Then press the bottom of the pie evenly, pushing down any crumbs from the side if needed. Finish by using a measuring cup to smooth out the sides and bottom.

  5. Bake in the preheated oven for 8-10 minutes depending on your oven, till fragrant and just turning golden.

  6. You can refrigerate, covered, till needed.

  7. See blog post for more details.

Peach Sour Cream Filling

  1. Place the peach slices in a bowl and toss with the starch and chopped basil.
  2. In a separate bowl, whisk the egg yolks, egg, flour, sour cream and sugar together.
  3. Place the peaches in the cooled pretzel crust, fitting in as many as are reasonable. Don't force more than will fit in 3 or so concentric circles with a little overlap. Place the pie plate on a baking sheet.
  4. Pour the filling gently over the peach slices. Bake on the centre rack.
  5. Bake for 50 minutes. Check to see if it is browning at all. If so, LOOSELY tent some foil over the pie, with room for any steam to escape. Continue baking for another 15-20 minutes, or until the edges are set and only a little jiggle is left in the centre of the filling.
  6. Let the pie cool on a rack. As it cools completely, the filling will set. Once completely cooled, it can be stored in the fridge loosely covered with plastic wrap for up to two days.

Recipe Notes

Depending on the size of your peaches, you may not need all the slices, just rub away any fuzz with a tea towel before slicing. If your peaches are home grown and have a thicker or fuzzy skin, you will want to blanch and peel them. 

To prep peaches for peeling: Bring a large of pot of water to a boil. Reduce heat slightly. Cut a small X into the bottom of each peach.

Gently drop into the simmering water and allow to simmer for 30 seconds or so. Immediately remove to a ice water bath to stop the cooking. Allow to sit in the cold water for a few seconds. Remove and dry off. Using the back of a paring knife, remove the skin which should already be pulling away from the flesh. Let cool.