Fresh peaches and pecans make this pie a special summertime treat!
Sour Cream Peach Pecan Pie
Ingredients
Pastry for 9-inch single-crust pie
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup sour cream
3 large 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
Directions
-Line a 9-inch pie plate with pastry; trim and flute edge.
-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 to 20 minutes (or until a knife inserted in the center comes out clean and topping is golden brown).
-Cover edge with foil during the last 15 minutes to prevent over-browning, if necessary.
-Cool completely on a wire rack for three hours before serving. Store in the refrigerator.
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