Sour Cream Peach Pecan Pie
Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas
Ingredients
- Pastry for single-crust pie (9 inches)
- 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
Reviews
I made this pie followed the recipe and it turned out perfect. My family and friends loved it. This is a keeper!
I love this pie!! I have made it several times. It always turns out perfectly! I am always requested to make it!! It is AMAZING!! My favorite pie ever!! Brenda Fehringer
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.
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 .
Simple and easy but absolutely delicious.
Easy to make and fabulous tasting!
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".
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.