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sour cream peach pecan pie

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For sour cream peach pecan pie

  • pastry for single-crust pie (9 inches)
  • 4 c
    sliced peeled peaches
  • 2 Tbsp
    peach preserves
  • 1 c
    sugar
  • 1 c
    (8 ounces) sour cream
  • 3
    egg yolks
  • 1/4 c
    all-purpose flour
  • 1 tsp
    vanilla extract
  • FOR THE TOPPING
  • 1/2
    all-purpose flour
  • 1/2 pinch
    packed brown sugar
  • 1/4 c
    sugar
  • 3 Tbsp
    chopped pecans
  • 1 tsp
    ground cinnamon
  • 1/4 c
    cold butter, cubed

How To Make sour cream peach pecan pie

  • 1
    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.
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