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Sour Cream Peach Pecan Pie Recipe

Sour Cream Peach Pecan Pie Recipe photo by Taste of Home

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Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas

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Sour Cream Peach Pecan Pie Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 8 Servings

30 45 75

Ingredients

Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.

Nutritional Facts 1 piece equals 533 calories, 22 g fat (11 g saturated fat), 117 mg cholesterol, 159 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Sour Cream Peach Pecan Pie in Branson's Great American Pie Show January 2009

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Sour Cream Peach Pecan Pie

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(1-10) of 29 reviews

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Reviewed on Mar. 31, 2011 by bberletic

Made it exactly. Turned out perfect. We loved it. Next time I'm going to try a deep dish.

Reviewed on Feb. 08, 2011 by jbrandt

My son says the only peach pie for me to make from now on. Absolutely delicious

Reviewed on Feb. 02, 2011 by DODORYAN

I made this for guest,and only one person said it was good.....I was not impressed,it looks good and sounds good.But it was very bland,should have said to use a deep dish for the pie crust,made to much liquid and the topping came out to hard.I would not make it again.

Reviewed on Dec. 27, 2010 by JustAnn

I agree that it should be divided between two pie crusts (which I did), but it was delicious. I have shared the recipe with others.

Reviewed on Oct. 27, 2010 by kkayou

This pie didn't have much flavor/taste as I had hoped. I used fresh peaches that were in season and added a bit more cinnamon & vanilla. Despite the extra cinnamon & vanilla, my family agreed that it was a little on the bland side. I had high expectations for this recipe based on the reviews, but unfortunately, I won't be making this pie again.

Reviewed on Aug. 25, 2010 by msslab

I gave it a 5 star but thanks to other reviews I also made some alterations. I used 1/8 c. flour & 1/8 c. tapioca instead of all flour. I also combined all before putting in a deep dish crust. This received 'ohs & ahs' from my family. I will definately be making again.

Reviewed on Aug. 20, 2010 by s_pants

Very good flavor, but it did not set up like the picture showed and I let it cool for over 3 hours before I refrigerated it overnight. It also didn't cook until the knife came out clean; it seems as if there is too much filling for even a deep-dish pie shell. I would make it again, but maybe split the ingredients between 2 regular pie shells and add some cornstarch to try to thicken it.

Reviewed on Aug. 11, 2010 by angelasandoval

It wasn't that this wasn't a tasty pie, we just didn't think it was the best way to showcase fresh peaches. Will return to my old standby peach cobbler recipe.

Reviewed on Aug. 11, 2010 by palmki

Loved this pie. Will make it again and again. I cut the pie while warm, and it didn't hold it's shape. Let the pie cool completely before cutting.

Reviewed on Dec. 16, 2009 by schweitzerca

This was a good pie, but not a great one. I'm sure I could find one a little better.

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