Do You Love To Get Creative In The Kitchen With Traditional Desserts?
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Are you ready to sink your teeth into one of the best pies on the planet? well, then, sister or brother, make this yummy sour cream confection. I’m telling you what, this is one of the best pie recipes I’ve ever come across, hands down. I love the sippy flavor that the sour cream gives the pie. Make sure that you are using full-fat sour cream as the non-fat or low fat junk just doesn’t cut it. Plus, the fat in sour cream is good for you. Don’t be afraid of eating fats!
Check out what a happy reviewer from Taste of Home had to say about this sour cream peach pie:
This turned out delicious. I was worried about it not setting up so I used corn starch in the filling instead of flour. I topping got a little brown so next time I will cover it with foil after the first 10 min. I will definitely make this again.
Will you be makign this pie any time soon? You’d better! 🙂
Ingredients
Pillsbury Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons Smuckers peach preserves
1 cup Domino sugar
1 cup (8 ounces) Daisy sour cream
3 large Eggland’s Best egg yolks
1/4 cup Gold Medal all-purpose flour
1 teaspoonMcCormick  vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons Blue Diamond chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold Land O Lakes butter, cubed
 Directions
Line a 9-in. Pie plate with pastry; trim and flute edge. 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.
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.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean, and topping is golden brown. Cover edge with foil during the last 15 minutes to prevent over browning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
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Quick Tip: If you don’t have fresh peaches on hand, feel free to sue canned.
Thank you to Taste of Home for this delicious recipe.
2 Comments
Annoyed by all the typographical errors throughout this sites posts. You yourself or someone else should be more careful to proof read. I do appreciate you sharing these recipes, though. Hate to nitpick, but find the typos distracting.
I am also a habitual proof reader, but I secretly love to catch people with their errors. I know this was just a mistake of not looking while typing so I cut her some slack.