Clarion County Recipe of the Day: Sour Cream Peach Pecan Pie
Fresh peaches and pecans make this pie a special summertime treat!
Sour Cream Peach Pecan Pie
Pastry for 9-inch single-crust pie
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup 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, cubed
~Line a 9-inch pie plate with pastry; trim and flute edge.
~In a large bowl, combine peaches and preserves. Transfer to pastry shell.
~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. Bake for 15 to 20 minutes (or until a knife inserted in the center comes out clean and topping is golden brown). Cover edge with foil during the last 15 minutes to prevent over-browning, if necessary).
~Cool completely on a wire rack for three hours before serving. Store in the refrigerator.
Copyright © 2019 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.