BUTTER CRUST:

1 1/4 c. flour
1/2 c. butter
2 tbsp. sour cream

FILLING:

6 lg. peaches
3 egg yolks
1/3 c. sour cream
3/4 c. sugar
1/4 c. flour

CRUST: Cut the butter into the flour with a pastry blender or two knives until butter is in fine particles. Stir in the sour cream with a fork until the dough forms a ball. Place dough in the center of a 9" or 10" round cake pan with a removable bottom and press out to cover bottom. Do not prick. Bake in a 375 degree oven until set but not browned, about 20 minutes. Set aside to cool while preparing filling.

FILLING: Slice the peaches thickly. Beat the egg yolks, sour cream, sugar and flour together until smooth and blended. Arrange peach slices in concentric circles overlapping if necessary in the baked crust. Pour yolk mixture over them. Bake in preheated 350 degree oven until set and a pale golden color, about 1 hour. If surface browns too fast, place a tent of foil over it toward end of baking time.

Remove from oven and cool on a wire rack. Carefully remove side wall of pan. May be served warm or at room temperature.