Sour Cream Peach Pecan Pie Recipe 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 Directions 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 over browning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
Posted on: Sat, 12 Jul 2014 16:53:08 +0000
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