Sour Cream Peach Pecan Pie Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
• Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.

Steps:

• Line a 9-in pie plate with pastry; trim and flute edges.
• In a large bowl, combine peaches and preserves. Transfer to pastry.
• 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. Cover edges of crust with tin foil strips to prevent overbrowning.
• Return to the oven and continue baking for 15-20 minutes, or until a knife inserted in the center comes out clean.
• Cool on a wire rack for 1 hour.
• Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
• Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
• Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

Steps:

• Spread peaches in pastry-lined 9" pie pan. Combine sugar (RESERVING 2 Tablespoons), flour, salt, and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents.
• Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
• Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.

Steps:

• Refrigerate pie shell until ready to use.
• Preheat the oven to 350°.
• Scatter the peaches over the bottom of the piecrust.
• In a bowl, combine the sugar, sour cream, egg yolks, and flour.
• Using a whisk, stir to mix everything into a thick, rich sauce.
• Pour this evenly over the peaches.
• Place the pin on the center shelf of the oven.
• Bake until the custard is set and the crust is handsomely browned, about 30 minutes.
• Topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon.
• Pulse the machine on and off, until the mixture resembles small peas.
• Stir in the chopped pecans; set aside.
• Remove the pie from the oven, and scatter the topping all over the pie.
• Return to the oven and bake until the pie is golden brown, 10-15 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
• Serve warm, or refrigerate and serve cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.