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Contest: Sour Cream Peach Pecan Pie




Source of Recipe


TOH - Sherrell Dikes


Recipe Introduction


Contest Winner! Fresh peaches, good Southern pecans and real vanilla make this pie a special summertime treat.


List of 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


Recipe



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 completely on a wire rack for 3 hours before serving. Store in the refrigerator.

Yield: 8 servings.


Nutrition Facts: 1 piece equals 533 calories, 22 g fat (11 g saturated fat), 117 mg cholesterol, 159 mg sodium, 80 g carbohydrate, 2 g fiber, 5 g protein.

Sour Cream Peach Pecan Pie published in Branson's Great American Pie Show January 2009