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 overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 648.6 Kcal (2716 kJ) | ||
| Calories from fat | 174.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.41g | 30% | |
|---|---|---|---|
| Cholesterol | 77.87mg | 26% | |
| Sodium | 155.47mg | 6% | |
| Potassium | 253.17mg | 5% | |
| Total Carbs | 111.4g | 37% | |
| Sugars | 61.01g | 244% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 8.63g | 17% | |
| Vitamin C | 119.9mg | 200% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 227.12 Kcal (951 kJ) | ||
| Calories from fat | 61.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 30% | |
|---|---|---|---|
| Cholesterol | 27.27mg | 26% | |
| Sodium | 54.44mg | 6% | |
| Potassium | 88.65mg | 5% | |
| Total Carbs | 39.01g | 37% | |
| Sugars | 21.36g | 244% | |
| Dietary Fiber | 1.37g | 16% | |
| Protein | 3.02g | 17% | |
| Vitamin C | 42mg | 200% | |
| Iron | 0.5mg | 8% | |
| Calcium | 14.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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