Directions:
- Line a 9-inch 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 degrees 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 for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown
- Cool on wire rack for 1 hour
- Store in the refrigerator
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.18 Kcal (2551 kJ) | ||
| Calories from fat | 200.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.3g | 34% | |
|---|---|---|---|
| Cholesterol | 86.69mg | 29% | |
| Sodium | 173.54mg | 7% | |
| Potassium | 319.39mg | 7% | |
| Total Carbs | 98.6g | 33% | |
| Sugars | 73.88g | 296% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 120.1mg | 200% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 226.91 Kcal (950 kJ) | ||
| Calories from fat | 74.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 34% | |
|---|---|---|---|
| Cholesterol | 32.29mg | 29% | |
| Sodium | 64.64mg | 7% | |
| Potassium | 118.97mg | 7% | |
| Total Carbs | 36.73g | 33% | |
| Sugars | 27.52g | 296% | |
| Dietary Fiber | 1.58g | 17% | |
| Protein | 2.91g | 16% | |
| Vitamin C | 44.7mg | 200% | |
| Iron | 0.6mg | 8% | |
| Calcium | 29.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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