Peach Sour Cream Pecan Pie
Serving Size: Serves 6
1 unbaked pie crust, pressing into a 9 inch pan
2 cups peeled and sliced Chin Drippin’ Peaches
3 Tablespoons Brennan’s Peach Preserves
1/2 cup sugar
1/2 cup sour cream
2 egg yolks
3 Tablespoons all purpose flour
1/2 teaspoon vanilla
1/4 cup all purpose flour
1/4 cup whole wheat flour
1/2 cup brown sugar
1/4 cup sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
1/4 cup butter, melted
Adapted From: Closetcooking.com
This flavorful pie will have you coming back for more.
Preheat oven to 425F.
Mix peaches and preserves and place them into pie crust
.Mix sugar, sour cream, egg yolks, flour and vanilla and pour over peaches.Bake for 30 minutes.
Mix flours, sugars, pecans, cinnamon and butter until it forms crumbs. Sprinkle crumbs over pie.
Bake until the top is golden brown and a toothpick pushed into the center comes out clean, about 15-20 minutes.