arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Peach Sour Cream Pecan Pie

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


1 unbaked pie crust, pressing into a 9 inch pan

2 cups peeled and sliced Chin Drippin’ Peaches

3 Tablespoons Brennan’s Peach Preserves

1/2 cup sugar

1/2 cup sour cream

2 egg yolks

3 Tablespoons all purpose flour

1/2 teaspoon vanilla


1/4 cup all purpose flour

1/4 cup whole wheat flour

1/2 cup brown sugar

1/4 cup sugar

1 cup chopped pecans

1 teaspoon ground cinnamon

1/4 cup butter, melted

Adapted From:

This flavorful pie will have you coming back for more.

Preheat oven to 425F.

Mix peaches and preserves and place them into pie crust

.Mix sugar, sour cream, egg yolks, flour and vanilla and pour over peaches.Bake for 30 minutes.

Mix flours, sugars, pecans, cinnamon and butter until it forms crumbs. Sprinkle crumbs over pie.

Bake until the top is golden brown and a toothpick pushed into the center comes out clean, about 15-20 minutes.