Sour Cream Peach Pecan Pie Recipe

4.5 58 52
Sour Cream Peach Pecan Pie Recipe
Sour Cream Peach Pecan Pie Recipe photo by Taste of Home
Publisher Photo

Sour Cream Peach Pecan Pie Recipe

Read Reviews
4.5 58 52
Publisher Photo
Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling

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 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

Directions

Line a 9-in. pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
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. Cover edges of crust to prevent overbrowning.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.
Originally published as Sour Cream Peach Pecan Pie in Branson's Great American Pie Show January 2009

Nutritional Facts

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

  • 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 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
  1. Line a 9-in. pie plate with pastry; trim and flute edges.
  2. In a large bowl, combine peaches and preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
  3. 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. Cover edges of crust to prevent overbrowning.
  4. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.
Originally published as Sour Cream Peach Pecan Pie in Branson's Great American Pie Show January 2009

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Reviews forSour Cream Peach Pecan Pie

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sari User ID: 6560310 271617
Reviewed 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!"

MY REVIEW
Brenda User ID: 9105763 263324
Reviewed 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"

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."

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