Ingredients:
2 cups peaches (sliced and peeled)
3 tablespoons peach preserves (I used apricot)
1/4 cup sugar
1/4 cup maple sugar
1/2 cup sour cream
2 egg yolks
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1 pie crust
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup brown sugar
1/4 cup maple sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
1/4 cup butter (melted)

Directions:
1. Mix the peaches and preserves and place them into the pie crust.
2. Mix the sugar, sour cream, egg yolks, flour and vanilla and pour over the peaches.
3. Bake in a preheated 425F oven for 30 minutes.
4. Mix the flours, sugars, pecans, cinnamon and butter until it forms crumbs.
5. Sprinkle the crumbs over the pie.
6. Bake in a preheated 425F oven until the top is golden brown and a toothpick pushed into the center comes out clean, about 15-20 minutes.

Ingredients:
Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter

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.