Sour Cream Peach Pecan Pie Recipe
- 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
- 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
- 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.
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
"I was not really thrilled with the pie. I thought the topping was way too much."
"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"
"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."
"Simple and easy but absolutely delicious."
"easy to make and fabulous tasting!"
"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."
"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!!"
"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."
"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!"
"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."
"The taste was wonderful but my "custard" kinda curdled."
"The PERFECT summer pie!Thank you Taste of Home for sharing this!Family LOVED it :-)"
"ABSOLUTELY the best pie! Just love peaches and the sour cream just makes it heavenly!"
"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."
"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."
"Great pie, people guit calling it slop -- use a little sense."
"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."
"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!"
"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"
"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."
"Made it exactly. Turned out perfect. We loved it. Next time I'm going to try a deep dish."
"My son says the only peach pie for me to make from now on. Absolutely delicious"
"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."
"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."
"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."
"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."
"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."
"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."
"This was a good pie, but not a great one. I'm sure I could find one a little better."
"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."
"I made this as a welcome to the neighborhood dessert for my German neighbors and afterwards, they asked for the recipe!"
"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."
"sour cream peach pecan pie this is very very good with fresh peaches makes this a winner josie boyle"
"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."
"Very yummy... but much better cold than warm or even room temperature. Definitely something I'll be making again.mjr"
"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."
"I was unable to get the filling in a solid state even though I cooked it 30 minutes longer. The taste is wonderful though!"
"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"
"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."
"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 oh my, does this sound ever so good!"