Sour Cream Peach Pecan Pie
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
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
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.