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Sour Cream Peach Pecan Pie

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“If you love peach pie, you must try this! I made it for a friend, and we almost consumed the whole pie between the two us! This is in the latest edition of Taste of Home magazine. Sherrell Dikes of Arkansas won the $2,500 grand prize at the magazine's sponsored "Great American Pie Show." It's very easy, especialy if you cheated like I did and use a ready-made pie crust!”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a 9-in pie plate with pastry; trim and flute edges.
  2. In a large bowl, combine peaches and preserves. Transfer to pastry.
  3. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
  4. Bake at 425 for 30 minutes.
  5. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust with tin foil strips to prevent overbrowning.
  6. Return to the oven and continue baking for 15-20 minutes, or until a knife inserted in the center comes out clean.
  7. Cool on a wire rack for 1 hour.
  8. Store in the refrigerator.

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