Sour Cream Peach Pecan Pie |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat. 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 king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
topping: |
1/2 cup king arthur unbleached 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, cubed |
Directions:
1. 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.
2. 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.
3. 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.
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