Peach-pecan Pie

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (9 inch) pie pastry, edges crimped decoratively
• 3 cups peeled sliced peaches (6 medium, fresh or frozen, unthawed)
• 1 cup sugar
• 2/3 cup sour cream
• 3 egg yolks
• 2 tablespoons all-purpose flour
• 1/2 cup cold butter
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans

Recipe

• 1 refrigerate pie shell until ready to use.
• 2 preheat the oven to 350°.
• 3 scatter the peaches over the bottom of the piecrust.
• 4 in a bowl, combine the sugar, sour cream, egg yolks, and flour.
• 5 using a whisk, stir to mix everything into a thick, rich sauce.
• 6 pour this evenly over the peaches.
• 7 place the pin on the center shelf of the oven.
• 8 bake until the custard is set and the crust is handsomely browned, about 30 minutes.
• 9 topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon.
• 10 pulse the machine on and off, until the mixture resembles small peas.
• 11 stir in the chopped pecans; set aside.
• 12 remove the pie from the oven, and scatter the topping all over the pie.
• 13 return to the oven and bake until the pie is golden brown, 10-15 minutes.
• 14 place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
• 15 serve warm, or refrigerate and serve cold.