Peach Cream Pie

Crust:

1 1/2 cups all purpose flour

1/2 tsp salt

1/2 cup butter

Filling:

4 cups fresh or frozen unsweetened sliced peaches

1 cup sugar divided

2 tbsp all purpose flour

1 egg

1/2 tsp vanilla extract

1/4 tsp salt

1 cup sour cream

Topping:

1/3 cup sugar

1/3 cup all purpose flour

1 tsp ground cinnamon

1/4 cup butter

Combine flour and salt; cut in butter until crumbly. Press into a 9 inch pie plate.

Place peaches in a bowl; sprinkle with 1/4 cup sugar. combine flour, egg, vanilla, salt and remaining sugar; fold in sour cream.

Stir into peaches; pour into crust. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 20 minutes.

For topping, combine sugar, flour and cinnamon in a small bowl; cut in butter until crumbly.

Sprinkle over the pie.

Return oven temperature to 400 degrees; bake 15 minutes longer. Cool.

Yield: 6-8 servings