Sour Cream Peach Pecan Pie

By dawn716

Ingredients

• Pastry for single crust 9" pie
• 4 c sliced peeled peaches
• 2 T peach preserves
• 1 c sugar
• 1 c sour cream
• 3 egg yolks
• 1/4 c flour
• 1 t vanilla
• TOPPING
• 1/2 c flour
• 1/2 c brown sugar
• 1/4 c sugar
• 3 T chopped pecans
• 1 t cinnamon
• 1/4 cold butter, cubed

Details

Servings 8

Preparation

Step 1

Line a 9-in. pie plate with pastry; trim and flute edges. 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 edges with foil during
the last 15 minutes to prevent overbrowning if necessary. Cool
completely on a wire rack for 3 hours before serving. Store in the
refrigerator. Yield: 8 servings.