Peach-Pecan Pie
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 45 min |
| Source | NPR.org |
| Yield / serves | 1 9-inch pie |
| Rating | (unrated) |
Ingredients
- 1 single crust for 9-inch pie
- 3 cups peeled and sliced fresh peaches (about 6 medium-sized peaches)
- 1 cup sugar
- 2/3 cup sour cream
- 3 large egg yolks
- 2 tablespoons all-purpose flour
Pecan-Crumb Top
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup (2 ounces) chopped pecans
Preparation
Prepare pie crust and chill dough at least 1 hour. Roll out and fit into a greased and floured 9-inch pie pan. Crimp edges decoratively.
Preheat oven to 350 degrees.
For the filling, scatter peaches over the bottom of the pie crust.
Using a whisk, combine sugar, sour cream, egg yolks and flour in a medium bowl until everything is well combined. Pour this thick, creamy sauce over the peaches.
Place the pie in the oven and bake until the custard is set and the crust is golden-brown, about 30 minutes.
While the pie is baking, make the topping.
Combine butter, sugar, flour and cinnamon in the bowl of a food processor. Pulse until the mixture resembles peas and cornmeal. Stir in the chopped pecans and set aside.
Remove pie from the oven and scatter the pecan topping over the pie. Return pie to the oven and bake until the crumb top is golden brown, 10 to 15 minutes more.
Place pie on a cooling rack and let cool to room temperature, about 45 minutes. Can be served warm or cold.
