Sour Cream Peach Pecan Pie

This pie is made by putting peaches in a pie dish and covering them with a mixture of sugar, eggs, and sour cream that transforms into a sweet custard when baked. It's topped off with a yummy brown sugar and pecan streusel.

While baking, the custard in my pie started forming a top crust before I could cover it with all of the streusel topping, which is supposed to be a very thick layer. The filling also did not firm up as much as the source's picture shows, but it still cut very well and held it's shape for the most part.

The combination of fresh peaches, sweet custard filling, and pecan streusel made this pie truly amazing! The flavors, as well as the textures, are fantastic. This is one pie that you will definitely want to try before saying goodbye to summer. :)

Sour Cream Peach Pecan Pie-

(Adapted from Taste Of Home, serves 8)

Pastry for 9-inch pie

4-5 peaches, peeled and sliced

2 Tbsp. peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
¼ cup flour
1 tsp. vanilla

TOPPING:
½ cup flour
½ cup packed brown sugar
¼ cup sugar
3 Tbsp. chopped pecans
1 tsp. ground cinnamon
¼ cup cold butter, cubed

Preheat oven to 425°F. Line a 9-in. pie plate with pastry; trim and flute edges.

In a large bowl, combine peaches and preserves. Transfer to pie dish. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

Bake in preheated oven for 30 minutes. By this time the filling in my pie was starting to brown and form a crust. You may want to check it after 25 minutes. 

Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in 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 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. If you don't allow the pie to completely cool before cutting, it will not be set enough to hold its shape.

 

Store leftovers in the refrigerator.

 

 

Tips:

   * Make sure you give your pie crust a fluted edge to prevent the filling from spilling over.

   * You're supposed to bake the pie halfway, cover it with streusel, then finish baking. After the first bake time, the filling in my pie had started to brown, forming a top crust. This prevented me from topping it with all of the streusel. I'd say check the pie after 25 minutes (instead of 30) to be sure the top isn't overcooking before you top it with the streusel.

 

Yumm :)