Sour Cream Peach Pecan Pie

Sour Cream Peach Pecan Pie
Sour Cream Peach Pecan Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry for single crust pie (9 inch)

  • 4

    Cups Sliced Peaches, peeled

  • 2

    Tbs. Peach Preserves

  • 1

    Cup Sugar

  • 1

    Cup (8 oz.) Sour Cream

  • 3

    Egg Yolks

  • 1/4

    Cup Flour

  • 1

    tsp. Vanilla

  • Topping:

  • 1/2

    Cup Flour

  • 1/2

    Brown Sugar, packed

  • 1/4

    Cup Sugar

  • 3

    Tbs. Chopped Pecans

  • 1

    tsp. Ground Cinnamon

  • 1/4

    Cup Butter, cold, cubed

Directions

Line a 9" pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over the peaches. Bake at 425 degrees for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans, and cinnamon. Cut in the butter until crumbly; sprinkle over pie. Bake for an additional 15-20 minutes or until a knife inserted in the center comes out clean and topping is a golden brown. If necessary, cover the edges of pie crust with aluminum foil to prevent over-browning. Cool completely on a wire rack for 3 hours before serving. Store in refrigerator.

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