Ingredients
1-1/2 cups all-purpose flour1/2 teaspoon salt1/2 cup cold butter, cubedFILLING:4 cups unsweetened sliced peaches (about 6 medium)1 cup sugar, divided2 tablespoons all-purpose flour1 egg1/2 teaspoon vanilla extract1/4 teaspoon salt1 cup sour creamTOPPING:1/3 cup sugar1/3 cup all-purpose flour1 teaspoon ground cinnamon1/4 cup cold butter, cubed
Preparation
In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate.
For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches.
Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes.
Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator.
