How to make it

  • **** PIE PASTRY ****
  • I choose to use grocery store pie dough that I then rolled out and pre-baked. Those of you clever with dough will most likly make your own. You will only need enough for one pie shell.
  • Line a 9-inch pie plate with pastry; trim and flute edges and pre-bake on 450 for about 10 minutes, just barely starting to brown. There is a lot of liquid in this recipe so that will help it hold up better.
  • **** PIE FILLING **** See Photo
  • This includes ingredients from Peaches through vanilla extract. You will notice that I have the sugars and flours repeated in the recipe.
  • 1. In a large bowl, combine sliced peaches, sliced strawberries and preserves.
  • 2. Transfer fruit to pre-baked pastry
  • 3. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla
  • 4. Pour over fruit in the pie shell
  • 5. Bake at 425 degrees for 30 minutes
  • **** PIE TOPPING **** See Photo
  • This includes all ingredients below vanilla extract.
  • 1. In a small bowl, combine the flour, sugars, pecans and cinnamon.
  • 2. Cut in butter until crumbly; sprinkle over pie
  • 3. Cover edges of crust to prevent overbrowning
  • 4. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown
  • 5. Cool on wire rack for 1 hour
  • 6. Store in the refrigerator
Filling in the pre-baked shell ready for the cream mixture.   Close
Hot out of the oven with the crumbly topping going on.   Close

Reviews & Comments 5

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  • gourmetana 8 years ago
    Sounds delicious! Great post!
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  • cuzpat 8 years ago
    Yummy sounding!
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  • chuckieb 8 years ago
    Homepage feature again Otter! CONGRATS! Sure hope you ended up getting a slice in the end!
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  • pleclare 8 years ago
    Looks great!!
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  • chuckieb 8 years ago
    It looks beautiful! Lovely recipe!
    Was this review helpful? Yes Flag

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