Sour Cream Peach Pecan Pie - cooking recipe

Ingredients

pastry for single-crust pie (9 inch)
4 cups peeled and sliced peaches
2 tablespoons peach preserves
1 cup sugar
1 cup 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

Preparation

Line a 9-in pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves. Transfer to pastry.
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. Cover edges of crust with tin foil strips to prevent overbrowning.
Return to the oven and continue baking for 15-20 minutes, or until a knife inserted in the center comes out clean.
Cool on a wire rack for 1 hour.
Store in the refrigerator.