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Sour Cream Peach Pecan Pie


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  • Topping:
  • 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
  • 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



Step 1

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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