1/2 c. butter
1 1/4 c. flour
1/4 tsp. baking powder
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 lb. fresh peaches (or 29 oz. can of canned peaches drained)
1 egg
1 c. whipping cream

Wash, pit and cut peaches in half. Cream butter and sugar in medium bowl. Measure dry ingredients together. Blend into creamed mixture until crumbly. Measure out 1/3 cup of the crumb mixture and press the remaining mix into bottom and sides of an ungreased 10 inch pie pan. Arrange peach halves round side up in a single layer in shell. Sprinkle with saved crumb mixture. Bake at 375 degrees for 15 minutes. Beat egg slightly in small bowl and stir in cream. Pour over peaches and bake 30 minutes longer. Cool, then cut into wedges. Serve plain or with ice cream.