Peach Pie with Sour Cream Pastry


Aloha friends!

It's that time of year when local peaches are in abundance and are the perfect treat to enjoy on their own (so refreshing!), as a snack (e.g., topping on yogurt), or in baked goods (e.g., pies, scones, muffins). For me, it's not really the end of summer until you have baked a peach pie (or two or a few....). I have to admit that I was shocked to learn that many of my co-workers have NEVER tried peach pie. I thought, how is this possible? Doesn't everyone enjoy a slice of peach pie every summer? I guess not and might need to whip up the recipe below to bring to work this week:

Peach Pie with Sour Cream Pastry

Dry Ingredients:

  • 2.5 c all-purpose flour
  • 1 egg
  • 0.5 tsp salt
  • 2 tsp vinegar
  • 0.5 c cold butter, cubed
  • 0.5 c cold lard, cubed
  • 0.25 c ice water
  • 3 tbsp sour cream

Wet Ingredients:

  • ~ 7 peaches (note: best to buy them in advance and leave them on the counter to ripen so they are nice and soft) 
  • 2 tbsp group tapioca 
  • 0.5 c brown sugar (note: alter based on how sweet you want the pie)
  • Juice of half a lemon
  • Cinnamon, nutmeg and vanilla (use as much as you desire)
  • Dash of salt


  1. In a large bowl, whisk flour with salt. With your hands, mix in the butter and lard and crumble until you have fine crumbs.
  2. In another bowl, whisk water with sour cream and drizzle over flour mixture, tossing briskly with fork and adding more water if necessary.
  3. Divide dough in half and form 2 discs, wrap and put in fridge for approximately 30 minutes (note: Should make enough for 1 double crust 9 inch pie).
  4. Roll out both dough discs, placing one on the bottom of the pie dish. Add in the wet ingredients and cover with the second rolled out disc (note: you can pinch the edges to make a design and cut a few holes in the centre to allow for air to release when baking).
  5. Enjoy!

Note: Pastry dough adpated from

xo Michelle