Lunch: 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 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract

Instructions

Line a 9-in. 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 15-20 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 overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

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