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 degrees for 30 minutes. Meanwhile, in a small bowl, combine the second portion of flour, sugars, pecans, and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent over browning. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a sire rack for 1 hour. Store in refrigerator.
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|Serving Size: 1 Serving (1829g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 886 (34%)|
|Amt Per Serving||% DV|
|Total Fat 98.4g||131 %|
|Saturated Fat 48.5g||243 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 818.6mg||252 %|
|Sodium 71448.3mg||2464 %|
|Potassium 2737.8mg||72 %|
|Total Carbohydrate 414.7g||122 %|
|Dietary Fiber 21.2g||85 %|
|Sugars, other 393.6g|
|Protein 34.4g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2597
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