Peach-Pecan Pie

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READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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