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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
  • Total Time
    Prep: 30 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 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
  • 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


  • 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.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
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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  • Kirra
    Oct 2, 2020

    I love sour cream, and so I found the idea of this really intriguing. But what you get, in reality, is a sort of custardy layer on top of the peaches. The custard layer tastes fine. But I thought it detracted from the peachy/fruityness of the peaches, rather than complementing it. So I'm not going to make this again. You might enjoy it. But if your favorite part of peach pie is the bright, fruity taste of peaches, I don't recommend this. (I would use the crumble portion of this recipe again, though.)

  • Stacie
    Sep 18, 2020

    I live in the mountains in Colorado so I wasn’t surprised that it took longer to bake butt after an additional 35 minutes the pie still wasn’t completely set. I’m not sure what I did wrong. The filling did not completely set in the middle. But it still tasted wonderful! I would appreciate any advice!

  • Amanda
    Feb 15, 2019

    No comment left

  • sari
    Aug 11, 2017

    I made this pie followed the recipe and it turned out perfect. My family and friends loved it. This is a keeper!

  • Brenda
    Mar 11, 2017

    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

  • leinaalajoan
    Aug 21, 2015

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

  • Cklee1403
    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

    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.

  • yuehching
    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 .

  • beth2113
    Sep 6, 2014

    Simple and easy but absolutely delicious.