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Sour Cream Peach Pecan Pie Recipe

Sour Cream Peach Pecan Pie Recipe

Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD:8 servings

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 large 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

  • 1. Line a 9-in. pie plate with pastry; trim and flute edge. 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.
  • 2. 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.
  • 3. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edge 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: 533 calories, 22g fat (11g saturated fat), 117mg cholesterol, 159mg sodium, 80g carbohydrate (57g sugars, 2g fiber), 5g protein

Reviews for Sour Cream Peach Pecan Pie

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MY REVIEW
Reviewed Aug. 21, 2015

"I was not really thrilled with the pie. I thought the topping was way too much."

MY REVIEW
Reviewed Aug. 14, 2015

"This turned out delicious. I was worried about it not setting up so I used corn starch in the filling instead of flour. I topping got a little brown so next time I will cover it with foil after the first 10 min. I will definitely make this again"

MY REVIEW
Reviewed Feb. 22, 2015

"As I always do when I use cream cheese, I added sour cream. Instead of the butter, I used Crisco substitute butter and the pie was absolutely delicious."

MY REVIEW
Reviewed Sep. 29, 2014

"Great peach pie recipe. I cut back on the sugar and used rolled oats instead of pecans but otherwise followed as written. My family loved this rich and creamy peach pie very much. Definitely I will make this again ."

MY REVIEW
Reviewed Sep. 6, 2014

"Simple and easy but absolutely delicious."

MY REVIEW
Reviewed Mar. 17, 2013

"Easy to make and fabulous tasting!"

MY REVIEW
Reviewed Oct. 6, 2012

"I was a pastry chef at a 4 star hotel and I made this pie all the time. I called it "The World's Best Peach Pie"."

MY REVIEW
Reviewed Aug. 21, 2012

"Words can not describe the taste of this pie - amazing and worth the 500 calories per slice! If you want to knock someones socks off with a very special dessert this is it. I baked the pie using a regular lard (tenderflake) crust."

MY REVIEW
Reviewed Jul. 21, 2012

"This pie was amazing! I didn't have any peach preserves so I added apricot preserve instead. I didn't have any pecans either instead I added slivered almonds instead."

MY REVIEW
Reviewed Jul. 21, 2012

"I have a smaller pie pan so I used a cup less peaches. It was very good! In fact, it smelled so good while cooking we couldn't wait for it to cool and ate it warm! We ate the left overs the next day cold. It set really well, but we prefered it warm - it was just a little runny. Thanks for sharing!!"

MY REVIEW
Reviewed Jul. 16, 2012

"Just made this pie for a family reunion party. It tasted awesome. The combination of ingredients in this recipe compliment each other well. As the saying goes in my family for a new recipe "It's a keeper". I will be making this again while the peaches are in season."

MY REVIEW
Reviewed Jul. 14, 2012

"I found this recipe to be a welcomed addition to my pies files....would not change a thing...I honestly believe that some of the negactive remarks made are submitted without even trying the recipe....I wouldn't call any type of edible food...slop...there are thousands of people throughout the world who would treasure just a taste!"

MY REVIEW
Reviewed Jul. 12, 2012

"This was absolutely delicious. Not sure why for some cooks it turned out "soupy". But, I did have to cook it longer than called for. I used one whole egg and one egg yoke as I was running short on eggs and didn't have pecans. Know they would have made it even better. This was so good warm and still good cold. This will be a keeper for me for when we want a "special pie". Thanks for sharing this delicious recipe."

MY REVIEW
Reviewed Jul. 9, 2012

"The taste was wonderful but my "custard" kinda curdled."

MY REVIEW
Reviewed Jul. 9, 2012

"The PERFECT summer pie!

Thank you Taste of Home for sharing this!
Family LOVED it :-)"

MY REVIEW
Reviewed Jul. 9, 2012

"ABSOLUTELY the best pie! Just love peaches and the sour cream just makes it heavenly!"

MY REVIEW
Reviewed Jul. 9, 2012

"When I read this recipe on July 8, there were only 4 reviews. I made the pie mainly to break the tie (2 pro, 2 con). Now I see many more took the challenge, and I and my guests thought it was delicious. In my oven, it took less time to bake or the topping would have burned, and I used only a half cup of sugar because we don't like pies real sweet. But that is a personal preference. I'd still give it 5 stars."

MY REVIEW
Reviewed Jul. 9, 2012

"Most of us start out as novice bakers and as we grow and mature as such, we learn the small nuances in a recipe we read. Obviously the reviewers who called this recipe "slop" have not yet accomplished this skill. Please carefully read and reread each detail of every recipe you attempt to make. Those who unselfishly share their recipes with us do not deserve to be subjected to the scorn immature cooks and bakers sometimes heap upon them."

MY REVIEW
Reviewed Jul. 8, 2012

"This was a GREAT Pie! The ones that called it slop must not no how to make a pie very well."

MY REVIEW
Reviewed Jul. 8, 2012

"This pie was great I surved the pie to guest & thay all raved about it I am going to make it again tomorrow"

MY REVIEW
Reviewed Jul. 8, 2012

"Im sorry to rate when I have not tried to bake this yet, believe me I will asap. My thought to "eggyj" is it sounds to me she did not bake the second time. I have done the same many years ago. I hope she tries something else. This pie sounds wonderful!"

MY REVIEW
Reviewed Jul. 8, 2012

"Great pie, people guit calling it slop -- use a little sense."

MY REVIEW
Reviewed Jul. 8, 2012

"I don't know what is wrong with you people. I am a 74 year old male and the pie turned out great. I used fresh peaches, peeled and sliced, (not out of a can). Read the instructions please, if you used can peaches, drain the juice."

MY REVIEW
Reviewed Jul. 8, 2012

"Very good recipe !! I added a touch of nutmeg , but otherwise no other changes necessary. For those who call it slop in a pie dish....obviously, since it's contest winning and other people have made it successfully, you did something wrong. Show a little class in your remarks, grow up!"

MY REVIEW
Reviewed Jul. 2, 2012

"This is by far the best Peach Pie I have ever made. It was a little time consuming, but worth every step. I didn't find it runny or anything of the sort. Greate addition to pies"

MY REVIEW
Reviewed Aug. 27, 2011

"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!!"

MY REVIEW
Reviewed Aug. 20, 2011

"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."

MY REVIEW
Reviewed Aug. 12, 2011

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

MY REVIEW
Reviewed Mar. 31, 2011

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

MY REVIEW
Reviewed Feb. 8, 2011

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

MY REVIEW
Reviewed Feb. 2, 2011

"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."

MY REVIEW
Reviewed Dec. 27, 2010

"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."

MY REVIEW
Reviewed Oct. 27, 2010

"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."

MY REVIEW
Reviewed Aug. 25, 2010

"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."

MY REVIEW
Reviewed Aug. 20, 2010

"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."

MY REVIEW
Reviewed Aug. 11, 2010

"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."

MY REVIEW
Reviewed Aug. 11, 2010

"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."

MY REVIEW
Reviewed Dec. 16, 2009

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

MY REVIEW
Reviewed Nov. 14, 2009

"Great pie, easy to make. I made the following alterations: I used a little less than 2 cans of peaches, no preserves, 1 tablespoon of corn starch. I didn't have any problems with it setting up, I did mix all the ingredients in with peaches and put that in a deep dish pie crust. Next time I will alter the topping, it made too much and was a bit dusty/powdery. Overall, this was a great pie and something new."

MY REVIEW
Reviewed Oct. 22, 2009

"This pie is easy AND delicious, an excellent combination. I will be making this for a second (and undoubtedly many more) times."

MY REVIEW
Reviewed Oct. 6, 2009

"I made this as a welcome to the neighborhood dessert for my German neighbors and afterwards, they asked for the recipe!"

MY REVIEW
Reviewed Sep. 15, 2009

"this recipe is great - I brought it to 2 BBQs this summer and it was devoured. the only change I make is to mix the peaches into the filling before putting in the shell. When I put the peaches in first and then filling, the liquid doesn't get b/t and around the peache slices well. I also always find that I have a little too much liquid - but it may just be the deep dish shells I use."

MY REVIEW
Reviewed Sep. 14, 2009

"sour cream peach pecan pie this is very very good with fresh peaches makes this a winner josie boyle"

MY REVIEW
Reviewed Sep. 6, 2009

"I made this pie two time's since I got the magazine my husband had asked me to make it for his mom and dad and they really loved it too. Dip dish pie crust works better than regular..I also added 1 table sppon of corn starch it helped set the pie better the second time I made it."

MY REVIEW
Reviewed Sep. 6, 2009

"My family loves this pie. It definitely needs to be refrigerated for it to set up properly. I'll try it with drained canned peaches when they're not in season."

MY REVIEW
Reviewed Sep. 5, 2009

"Very yummy... but much better cold than warm or even room temperature. Definitely something I'll be making again.

mjr"

MY REVIEW
Reviewed Aug. 20, 2009

"I agree topping amount was too much for the top of the pie - so I would cut back on that and I also had trouble getting it to set up like the photo - added more time too - but still runny. But the taste was great - it was easy to make - so I will try again for sure...LML"

MY REVIEW
Reviewed Aug. 16, 2009

"I agree that a deep dish pan would be better. I thought the crumb topping was too much; both in amounts and sweetness. Topping seemed to over-power the filling. Good, but won't try again."

MY REVIEW
Reviewed Aug. 15, 2009

"I was unable to get the filling in a solid state even though I cooked it 30 minutes longer. The taste is wonderful though!"

MY REVIEW
Reviewed Aug. 14, 2009

"I thought it was very good. I cut the sugar a little more than half, and I thought it was still almost too sweet. If I do it again, I'll cut out more sugar. Brucebill"

MY REVIEW
Reviewed Aug. 12, 2009

"There were too many ingredients for a 9" pie shell. The pie boiled over even with less peaches and filling in the crust.

The filling was not done, even with more cooking time. The taste was good, but I will not make it again."

MY REVIEW
Reviewed Aug. 3, 2009

"Absolutely delicious! I'd recommend using a deep dish pie plate and I don't think the 2 T. peach preserves is necessary. There is plenty of sugar in the recipe."

MY REVIEW
Reviewed Aug. 2, 2009

"pie is very good. i had too many peaches in the dish and it boiled over but it was still very good, will make it again"

MY REVIEW
Reviewed Jul. 26, 2009

"Now I know why this pie is the blue ribbon winner!! Super delicious pie and not hard to make!! Wonderful recipe. Thanks, Rose"

MY REVIEW
Reviewed May. 13, 2009

"My oh my, does this sound ever so good!"

MY REVIEW
Reviewed May. 3, 2009

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Wine Pairings

Sweet White Wine

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