Peach-Pecan Pie

In 'Southern Pies' by Nancie McDermott

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1 (9 inch)  pie pastry, edges crimped decoratively

• Filling

• 3  cups  peeled sliced  peaches (6 medium, fresh or frozen, unthawed)
• 1  cup sugar
• 2⁄3 cup sour cream
• 3  egg yolks
• 2  tablespoons all-purpose flour

• Pecan Crumb Topping

• 1⁄2 cup  cold butter
• 1⁄2 cup sugar
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 cup  chopped pecans

Directions

1. Refrigerate pie shell until ready to use.
2. Preheat the oven to 350°.
3. Scatter the peaches over the bottom of the piecrust.
4. In a bowl, combine the sugar, sour cream, egg yolks, and flour.
5. Using a whisk, stir to mix everything into a thick, rich sauce.
6. Pour this evenly over the peaches.
7. Place the pin on the center shelf of the oven.
8. Bake until the custard is set and the crust is handsomely browned, about 30 minutes.
9. Topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon.
10. Pulse the machine on and off, until the mixture resembles small peas.
11. Stir in the chopped pecans; set aside.
12. Remove the pie from the oven, and scatter the topping all over the pie.
13. Return to the oven and bake until the pie is golden brown, 10-15 minutes.
14. Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
15. Serve warm, or refrigerate and serve cold.