Sour Cream Peach Pecan Pie

yooper's Note:

If you love peach pie, you must try this! I made it for a friend, and we almost consumed the whole pie between the two us! This is in the latest edition of Taste of Home magazine. Sherrell Dikes of Arkansas won the $2,500 grand prize at the magazine's sponsored "Great American Pie Show." It's very easy, especialy if you cheated like I did and use a ready-made pie crust!

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8

Yield: 1.0 pie

• pastry for single-crust pie (9 inch)
• 4 cups peeled and sliced peaches
• 2 tablespoons peach preserves
• 1 cup sugar
• 1 cup sour cream
• 3 egg yolks
• ¼ cup all-purpose flour
• 1 teaspoon vanilla extract

TOPPING

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• ¼ cup sugar
• 3 tablespoons chopped pecans
• 1 teaspoon ground cinnamon
• ¼ cup cold butter

Directions:

1. Line a 9-in pie plate with pastry; trim and flute edges.
2. In a large bowl, combine peaches and preserves. Transfer to pastry.
3. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
4. Bake at 425 for 30 minutes.
5. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust with tin foil strips to prevent overbrowning.
6. Return to the oven and continue baking for 15-20 minutes, or until a knife inserted in the center comes out clean.
7. Cool on a wire rack for 1 hour.
8. Store in the refrigerator.