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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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Reviews for Sour Cream Peach Pecan Pie

Sour Cream Peach Pecan Pie

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(21-23) of 23 reviews

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Reviewed on Aug. 27, 2011 by kayesandra

This pie tuned out GREAT for me. It certainly was not slop in a pie dish, did you forget the flour, not cool the pie long enough?? My only complaint would be that it browned too much, but that's an easy fix. Will definitely make again!!

Reviewed on Aug. 20, 2011 by eggyj

I'm sure this would be a fantastic pie...if the cooking time was altered. Like the other comment, it turned out as slop. Which was disappointing as I made it for a birthday gift for my dad. Also, I used a deep dish pie, and there was still WAY too much of everything. I ended up throwing away half of the pecan crumble. I wonder if the ingredients weren't meant for two pies, as in hindsight that would make sense. I'm not too happy that I wasted all that time and money on ingredients for something that won't get eaten.

Reviewed on Aug. 12, 2011 by peggymathewscookerwoman

This pie is terrible. I was sorry to waste the indgredients. It was slop in a pie dish.

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