NEXT RECIPE >

Sour Cream Peach Pecan Pie Recipe
Sour Cream Peach Pecan Pie Recipe photo by Taste of Home
Next Recipe

Sour Cream Peach Pecan Pie Recipe

Read Reviews
4.5 56 50
Publisher Photo
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
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 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

Nutritional Facts

1 piece: 533 calories, 22g fat (11g saturated fat), 117mg cholesterol, 159mg sodium, 80g carbohydrate (57g sugars, 2g fiber), 5g protein.

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.
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.


Reviews for Sour Cream Peach Pecan Pie

AVERAGE RATING
(50)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (4)
3 Star
 (7)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
leinaalajoan User ID: 8494534 231567
Reviewed Aug. 21, 2015

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

MY REVIEW
Cklee1403 User ID: 7760621 231184
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
GWENDELL User ID: 6167298 221110
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
yuehching User ID: 224401 186035
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
beth2113 User ID: 7262181 101512
Reviewed Sep. 6, 2014

"Simple and easy but absolutely delicious."

MY REVIEW
ree60 User ID: 7181679 184524
Reviewed Mar. 17, 2013

"Easy to make and fabulous tasting!"

MY REVIEW
irishwoman32 User ID: 6903265 166927
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
DawnLockhart User ID: 3466471 166926
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
studentcooker User ID: 6266441 102675
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
IslandWife User ID: 6007790 172635
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!!"

Loading Image