Sour Cream Peach Pecan Pie-Award Winner*
Branson's Great American Pie Show Award Winner*
Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat.—Sherrell Dikes, Holiday Island, Arkansas
TIME: Prep: 30 min. Bake: 45 min. + cooling
Taste Of Home*
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 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
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
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° F 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.
Posted by Sass
One serving: 1 piece
22 gSaturated Fat: