1/4 c. (1/8 lb.) butter
1/4 tsp. baking powder
1 c. all-purpose flour
1/2 c. firmly packed brown sugar
2 lg. eggs
3 med.-size peaches, peeled, pitted & sliced
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
1/2 c. sour cream

In a bowl, rub butter, baking powder, flour and 1 tablespoon sugar until fine crumbs form. Lightly beat 1 egg, then add 1 1/2 tablespoons of it to flour mixture and stir with a fork until evenly distributed. (Set aside remaining egg.)

Press dough evenly over bottom of a 10-inch-diameter quiche or pie pan. Mix peaches with lemon juice; arrange evenly over dough. Mix cinnamon and all but 1 tablespoon sugar, sprinkle over peaches. Bake on bottom rack of a 375 degree oven for 15 minutes.

In a bowl, beat sour cream and remaining sugar and eggs to blend. Pour over peaches and continue baking until custard jiggles very slightly in center when gently shaken, 20 to 25 minutes. Serve warm or cool; to store, cover and chill up to 2 days. Serves 6.