Peach Cream Pie Recipe

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. Increase heat to 450°. For topping, in a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over top of pie. Bake 15 minutes longer or until topping is browned. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.