Sour Cream Peach Pecan Pie

Out of all the cooking magazines I subscribe to (and oh, there are many), the one I've been getting the longest is Taste of Home. I have about a million Taste of Home cookbooks, too. But lately I've been thinking that it may be time to let my subscription lapse. The recipes have begun to lose their appeal for me. That is -- until I received the current issue in the mail. As soon as I saw this pie, I knew I had to make it. As soon as I possibly could. And man, am I ever glad I did!

This pie is a-mazing. It takes advantage of juicy ripe summer peaches (using fresh peaches is a must!) and combines them with a creamy, tangy, custardy filling and a sweet, buttery, crispy topping. What more could you possibly ask for in a summer dessert? Not a thing!

If you get a chance this summer, you should definitely try this pie. I really don't think you'll be disappointed!

Sour Cream Peach Pecan Pie
source: Taste of Home Magazine, August/September 2009

For the pie:

Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves (ommited, and really not necessary in the first place. Ripe peaches have plenty of juice and the pie has enough sugar in it.)
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract

For the topping:

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter

1. Line a 9-inch pie plate with pastry; trim and flute edges.

2. Combine peaches and preserves (if using). Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

3. Bake at 425° for 30 minutes. 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 foil to prevent overbrowning.

4. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.