very culinary

sour cream peach pecan pie

details

  • Serves 8
  • Prep time: 30 minutes
  • Bake time: 45 min. + cooling
ingredients
  • 9-inch deep dish prepared pie crust
  • 2 cups sliced peeled peaches
  • 3 tablespoons peach preserves
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 2 egg yolks
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract

TOPPING:

  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter

directions

Preheat oven to 425°. Line a baking sheet with aluminum foil and coat with cooking spray.

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

In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Place pie on baking sheet and cook for 30 minutes.

Meanwhile, make the topping. In a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.