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Sherrell Dikes's Sour Cream Peach Pecan Pie

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TIME: Prep: 30 min. Bake: 45 min. + cooling
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

Directions:
Line a 9-in. pie plate with pastry; trim and flute edges.
    In a large bowl, combine peaches and preserves. Transfer to pastry. 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. 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. Yield: 8 servings.


Nutrition Facts

    * One serving:
    * 1 piece

    * Calories:
    * 533

    * Fat:
    * 22 g

    * Saturated Fat:
    * 11 g

    * Cholesterol:
    * 117 mg

    * Sodium:
    * 159 mg

    * Carbohydrate:
    * 80 g

    * Fiber:
    * 2 g

    * Protein:
    * 5 g

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