Sour Cream Peach Pecan Pie

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Ingredients:
 
Pie Filling:      

• Pastry for single-crust pie
• 4 cups sliced peeled peaches
• 2 tablespoons peach preserves
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 3 egg yolks
• ¼ cup all purpose flour
• 1 teaspoon vanilla extract

Topping:

•  ½ cup all purpose flour
•  ½ cup packed brown sugar
•  ¼ cup sugar
•  3 tablespoons chopped pecans
•  1 teaspoon ground cinnamon
•  ¼ cup cold butter

 
Directions:

1. Line a 9-inch pie plate with the pie pastry; trim and flute the edges.
2. In a large bowl, combine the peaches and preserves. Transfer to pastry.
3. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
4. Bake at 425 degrees for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in the butter until crumbly; sprinkle over pie.
5. Cover the edges of crust to prevent overbrowning.
6. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown.
7. Cool on a wire rack for 1 hour. Store in the refrigerator. Makes 8 servings.