Peach Sour Cream Pie

Once peaches hit their late-summer peak, this is the pie that puts them to the best possible use. Two and a half cups of peeled, sliced peaches settle into a single crust, get dusted with flour to absorb their juice, and disappear under a sour cream custard sweetened with brown sugar and brightened with grated orange zest. Brown sugar gives the filling its caramel undertone; the orange zest is the unexpected lift that keeps the custard from feeling cloying.

The two-temperature bake is what gets the texture right. Fifteen minutes at 425°F (220°C) sets the custard edges and starts the bottom crust crisping. Dropping to 350°F (175°C) for the next 30 minutes lets the rest of the filling cook through gently without curdling. Skip the high heat and the custard never sets at the rim; skip the lower drop and the egg yolks scramble. Trust the timing as written.

Pro Tips

• Choose ripe but still slightly firm peaches. Mushy fruit weeps too much liquid into the custard during baking.
• Sprinkle a tablespoon of flour onto the unbaked shell before adding the peaches. The flour absorbs juice and prevents a soggy bottom.
• Grate the orange zest finely with a Microplane. Coarse strips leave pockets of bitter pith if you overshoot.
• Cool the pie at least an hour before slicing. The custard sets as it cools; warm slices look runny on the plate.

Variations

• Swap nectarines for the peaches; they hold their shape better and skip the peeling step entirely.
• Add a quarter teaspoon of cardamom to the custard for an unexpected warm-spice note.
• Top each slice with a few fresh raspberries for a tart, contrasting bite against the rich custard.