Sour Cream Peach Pecan Pie
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
YIELD: 8 servings.
Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas
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
-
1.
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.
-
2.
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.
-
3.
Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
-
4.
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.
© 2024 RDA Enthusiast Brands, LLC