4 c. fresh sliced peaches
1 c. sugar, divided
2 tbsp. flour
1 egg
1/4 tsp. salt
1/2 tsp. vanilla
1 c. sour cream

CRUST:

1/2 c. butter
1 1/2 c. flour
1/2 tsp. salt

TOPPING:

1/3 c. sugar
1/3 c. flour
1/4 c. butter
1 tsp. cinnamon

Crust: Cut butter into flour and salt. Press dough into 9 inch pie pan.

Filling: Slice peaches into a bowl; sprinkle with 1/4 cup sugar. Let stand while preparing rest of filling. Combine 3/4 cup sugar, flour, egg, salt and vanilla. Fold in sour cream. Stir into peaches. Pour into crust.

This pie is best baked at two different temperatures. We'll tell you about the second temperature setting shortly, but for now, set your oven at 400 degrees and after you've baked the pie for 15 minutes at 400 degrees, reset your oven at 350 degrees, then bake the pie for another 20 minutes. Now's a good time to prepare the topping -- to do so, simply combine the sugar, cinnamon, flour and butter until crumbly.

After your 20 minutes baking period at 350 degrees is over, sprinkle the crumbs of the topping evenly over the top of the pie...or around the edge. Then bake the pie another 10 minutes at 400 degrees, and get set to enjoy one of the best peach pies you and your family have ever tasted!