Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas
Sour Cream Peach Pecan Pie
Sour Cream Peach Pecan Pie
Prep Time
30 min
Cook Time
45 min
Yield
8 servings
Ingredients
- Dough for single-crust pie
- 4 cups sliced peeled peaches
- 2 tablespoons peach preserves
- 1 cup sugar
- 1 cup 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
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
- In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
- Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
- Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.
Nutrition Facts
1 piece: 533 calories, 22g fat (11g saturated fat), 117mg cholesterol, 159mg sodium, 80g carbohydrate (57g sugars, 2g fiber), 5g protein.
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