Sour Cream Peach Pecan Pie

By Bujvary

Taste of Home

Ingredients

• Pastry for single-crust pie (9 inches)
• 4 cups sliced peeled peaches
• 2 tablespoons peach preserves
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 3 egg yolks
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• TOPPING:•1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 3 tablespoons chopped pecans
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

Details

Servings 8
Preparation time 30mins
Cooking time 45mins

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.