Sour Cream Peach Pecan Pie
Updated
Updated
Peaches, sour cream, preserves, pecans, and a streusel crumb topping make this the best Sour Cream Peach Pecan Pie and the perfect summertime dessert! I can’t think of a better way to use fresh summer peaches than baking this pie.
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5 STAR REVIEW
Easy Sour Cream Peach Pecan Pie Recipe
This peach pie, made by Sherrell Dikes of Arkansas, took first place in the Great American Pie Show back in 2009 and I’ve been making it ever since (with some alterations for added flavor and cornstarch, so it would set properly.) Made with fresh peaches, peach preserves, a creamy filling, and streusel crumb topping, it’s my go-to peach pie and trumps all others.
Helpful Tips and Variations
- Use canned peaches. Fresh fruit is best, but canned peaches will work fine in a pinch. Make sure to completely drain them of all liquid and pat dry, otherwise your pie might not set properly.
- No need to peel. The skin on peaches is thin and bakes up nice and tender, so I choose not to peel them, saving a step, but you can if you prefer.
- Omit the pecans. If you’re avoiding nuts due to allergies, the pecans in the streusel can be swapped out for rolled oats.
- Try a different jam. Peach preserves complement the fresh peaches perfectly, but I’ve tested this with apricot preserves also, and it’s delish!
Sour Cream Peach Pecan Pie
Ingredients
Crust
- 1 9" pie crust, (homemade or store-bought refrigerated)
- 1 small egg beaten with a bit of water, for an egg wash
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 3 tbsp granulated sugar
- ⅓ cup finely chopped pecans
- 1 tsp ground cinnamon
- 2 tbsp cold unsalted butter, cut into small cubes
Peach Filling
- 3 cups very small diced yellow peaches, about 5-6, or canned peaches
- 3 tbsp peach preserves
- ½ cup granulated sugar
- ¾ cup sour cream
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- pinch of salt
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Set aside.
- Lightly coat a 9" pie plate with nonstick cooking spray. Carefully roll out your pie dough and gently press it into the pie plate. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Brush with the egg wash (this helps keep the dough from becoming soggy later.)
- In a mixing bowl, combine peaches and peach preserves. Transfer into the pie shell. Then in another bowl, whisk together the sugar, sour cream, egg yolks, vanilla, flour, cornstarch, and salt. Pour over the peaches.
- Place pie onto the prepared baking sheet and place in the oven; bake for 30 minutes.
- In a small bowl, combine the flour, brown sugar, granulated sugar, pecans, and cinnamon. Cut in butter with your hands or pastry blender until tiny coarse crumbs are formed.
- Briefly remove pie from the oven and sprinkle the top with the streusel mixture.
- Return to the oven and bake another 15 to 20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. (Watch the crust carefully and cover edges with a pie shield or foil during the last 10 to 15 minutes if it appears to be over-browning.)
- Cool completely on a wire rack, then chill in the refrigerator overnight. (Don't skip these steps!)
- Slice and serve with a scoop of vanilla ice cream.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Sour Cream Pecan Peach Pie Step by Step
Get the oven going and prepare a baking sheet: Preheat the oven to 425°F and line a baking sheet with aluminum foil. Set aside.
Prepare the pie crust: Lightly spray a 9″ pie plate with nonstick cooking spray. Gently, roll out the pie dough and press it into the pie plate. Use your fingers to tuck it in, making sure it’s smooth. Flute or crimp the edges of the crust and brush with the egg wash.
Make the filling: Combine 3 cups of peaches and 3 tbsp of peach preserves in a mixing bowl. Transfer to the pie shell. In another bowl, whisk ½ cup granulated sugar, ¾ cup sour cream, 2 large egg yolks, 1 tsp vanilla extract, 2 tbsp all-purpose flour, 2 tbsp cornstarch, and a pinch of salt. Pour this mixture over the peaches.
Bake: Place the pie onto the foil-lined baking sheet and bake for 30 minutes.
Make the streusel topping: Combine ¼ cup all-purpose flour, ¼ cup packed brown sugar, 3 tbsp granulated sugar, ⅓ cup finely chopped pecans, and 1 tsp ground cinnamon. Fold in 2 tbsp of butter with your hands until crumbs are formed.
Sprinkle with topping: Remove the pie from the oven and sprinkle the top with the streusel mixture. Return to the oven and bake another 15 to 20 minutes or until a knife inserted in the center comes out clean.
Cool completely on a wire rack, then chill in the refrigerator overnight to allow the filling to set.
Serve: Slice and serve with a scoop of vanilla ice cream, if desired.
What to Serve With Peach Pie
I find this pie tastes great straight from the fridge or at room temperature. Sometimes, I’ll pop it in the microwave to warm up a slice and serve it with a scoop of vanilla ice cream or fresh whipped cream. Sometimes I even drizzle it with caramel sauce!
How to Store Peach Pie
Once cooled completely, cover loosely with plastic wrap or foil and store in the refrigerator for up to 4 days (keeping in mind that the longer it’s stored, the more likely the filling will loosen.) Because this pie contains dairy, it is not recommended to leave it on the counter.
Pies made with a custard filling, like this one, don’t freeze all that well. When they thaw, they tend to be watery. You can freeze it after it’s been baked and cooled using the same method you would for a baked fruit pie, but if you want the best quality, it should be baked fresh and eaten within a few days.
Loved this version of peach pie.
This was wonderful! Loved the streusel topping – so much easier than a top crust and the sour cream filling was so different than any peach pie I’ve made. I can see why it won an award.
Making as I write this so hope it comes out as good as it looks.
Okay, this looks BEYOND delicious. Love a good southern charmer…. and yes, I’m talking about pies. :)
Made this yesterday and everyone loved it! I have more peaches than I know what to do with so I’m making another one today. Thanks for a great recipe!
I have a peach tree and make cobbler and pie every year, but though I would try some different recipes than my go-tos. This was so so delicious. Loved the addition of peach preserves and custard. It balances out the flavors perfectly. Sweet, but not overly sweet. And the streusel topping is perfection!
This was absolutely delicious! I used fresh peaches but I bet canned would work too when they’re not in season.
Our neighbors have a peach tree which hangs over into our yard – they can never get through them all so they always tell me to pick whatever I want. I made this pie for my family and then another one for them as a thank you. Everyone wins! It was wonderful!
This recipe looks amazing! I stumbled upon this site searching for Natasha’s 5 star foodie brown sugar peach pancake recipe. Do you happen to have it? I bookmarked the link and it doesn’t work anymore. :(
I found your site through Joy The Baker, and have been digging through your archives. I’m SO trying this recipe. What a great site you have, and I’ll be back regularly!
Love the close-up! I’m drooling…
I have now made this pie twice. It sets pretty well after it cools, but it sets perfectly after being in the fridge for a while. So incredibly yummy!
Well, I finally made this pie — very delicious. Loved the pecans in the topping and the peach preserves for more peach flavor.
A real winner.
REALLY enjoyed this. We enjoyed a cold slice in the morning with coffee.
Oh my, what a gorgeous slice of pie! Is it for me? ;-)
I have a BIG weakness for pies- I just need to get my hands and do the crusts! This looks awesome and would be a fantastic warm dessert in our weird weather these days…
I can see why this pie would be a winner!!
this pie sound delish!! drrooolllliinngg!!!
This peach pie was crazy delicious! Already planning on making it again.
You have just put me very much in the mood for pie. And peaches. That looks absolutely amazing. I wish peach season were longer. Sigh. Have you ever used frozen peaches? I haven’t but I wonder…this looks like something that would make the middle of January infinitely better.
I alter every recipe and I’m constantly laughing about my inability to make something as is. I think that’s the hallmark of being a food blogger.
I cannot begin to tell you how good that pie looks! Where do you live, cause I’m coming over!
That looks so summery and delicious. I wish I had a slice in front of me right now- it wouldn’t last long.
I also got pie in mind. My newly bought pie moulds are still lying in the cabinet. This “award-wining” pie recipe is definitely a must-try for me!
This pie looks great! All the combination make it sound like a winner to me for sure!!
Loved the sour cream in this! Never would have thought to make a peach pie with a creamy filling. We loved it and the streusel topping!
This is good pie. Really good pie. If ice cream wasn’t my favorite dessert, I would say this is my favorite dessert.
Oh, yum, this pie looks outstanding! We love peaches & pecan pie and to combine it in one delicious treat is heaven! Your picture is gorgeous! Thanks so much for the link :)
Amy…you and your pie. Ha ha ha. I laughed that you altered a prize winner. Of course you did! And I bet your version is better.