• 8servings
  • 75minutes
  • 533calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, D
MineralsZinc, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pastry for single-crust pie (9 inches)

  2. 4 cups sliced peeled peaches

  3. 2 tablespoons peach preserves

  4. 1 cup sugar

  5. 1 cup (8 ounces) sour cream

  6. 3 egg yolks

  7. 1/4 cup all-purpose flour

  8. 1 teaspoon vanilla extract


  10. 1/2 cup all-purpose flour

  11. 1/2 cup packed brown sugar

  12. 1/4 cup sugar

  13. 3 tablespoons chopped pecans

  14. 1 teaspoon ground cinnamon

  15. 1/4 cup cold butter, cubed

Instructions Jump to Ingredients ↑

  1. Sour Cream Peach Pecan Pie Recipe photo by Taste of Home Line a 9-in. 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 peaches.

  2. 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.

  3. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.


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