Sour Cream Peach Pecan Pie

INGREDIENTS:

Dough for single crust pie

4 cups sliced peeled peaches

2 tbsp Dickey Farms Southern Peach Pecan Preserves

1 cup sugar

1 cup sour cream

3 large egg yolks

1/4 cup all-purpose flour

1 tsp vanilla extract

Topping:

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup sugar

3 tbsp chopped Dickey Farms pecans

1 tsp ground cinnamon

1/4 cup cold butter, cubed

INSTRUCTIONS:

Preheat oven to 425°F. On a lightly floured surface, roll dough to a 1/8-inch thick circle and transfer to a 9 inch pie plate. Trim crust to 1/2 inch beyond rim of place; flute edge. Refrigerate while preparing filling.

In a large bowl, combine peaches and preserves. Transfer to crust. 

In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

Bake for 30 minutes. In a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.

Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during last 15 minutes if needed to prevent overbrowning. Remove foil, and cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

Enjoy!