Sour Cream Peach Pecan Pie

Sour Cream Peach Pecan Pie

Pastry for single crust pie (9")
4 C. sliced peeled peaches
2 T. peach preserves
1 C. sugar
1 C. sour cream
3 egg yolks
1/4 C. all purpose flour
1 t. vanilla extract

Topping:
1/2 C. flour
1/2 C. packed brown sugar
1/4 C. sugar
3 T. chopped pecans
1 t. ground cinnamon
1/4 C. cold butter

Line a 9" pie plate with pastry; trim and flute edges.
In a large bowl combine peaches and preserves. Transfer to pastry. In a small bowl whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
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 to prevent overbrowning.
Bake 15-20 minutes or until a knife inserted in center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in refrigerator.