3 c. flour
1/2 tsp. baking powder
1 c. cold butter
2 cans (29 oz. each) sliced peaches, drained or 13 small fresh peaches, peeled and sliced
1 1/4 c. sugar, divided
1/4 tsp. salt
1 tsp. ground cinnamon

Topping:

4 egg yolks
2 to 3 tbsp. sugar
2 c. (16 oz.) sour cream
1/4 tsp. ground cinnamon

In a bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1-inch up the sides of a greased 13 x 9-inch baking dish. Arrange peaches over crust.

Combine cinnamon and remaining sugar; sprinkle over peaches.

Bake at 400°F for 15 minutes.

Meanwhile, in a bowl, combine egg yolks and sour cream. Spread over peaches. Combine sugar and cinnamon; sprinkle over top.

Bake 30 to 35 minutes longer or until golden. Serve warm or cold. Store leftovers in the refrigerator.

Yields 12 servings.