Directions:
1. Line a 9-in. pie plate with pastry; trim and flute edges.
2. 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.
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 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 completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.