Fresh peaches and pecans make this pie a special summertime treat!

Sour Cream Peach Pecan Pie

Ingredients

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

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, cubed

Directions

~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.