Sour Cream Peach Pecan Pie

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

Directions

1. 1

   Line a 9-in pie plate with pastry; trim and flute edges.

2. 2

   In a large bowl, combine peaches and preserves. Transfer to pastry.

3. 3

   In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

4. 4

   Bake at 425 for 30 minutes.

5. 5

   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.

6. 6

   Return to the oven and continue baking for 15-20 minutes, or until a knife inserted in the center comes out clean.

7. 7

   Cool on a wire rack for 1 hour.

8. 8

   Store in the refrigerator.