1 1/4 c. sifted flour
1/4 tsp. salt
1/2 c. butter
2 tbsp. sour cream
1 qt. fresh or 1 lg. can sliced peaches
3 egg yolks, beaten
1/3 c. sour cream
1 c. sugar
1/4 tsp. salt
1/4 c. flour

Combine flour and salt, cut in butter until the mixture resembles coarse meal. Add 2 tablespoons sour cream, blend and press into 9- inch square pan or springform. Bake about 20 minutes in 375 degree oven or until lightly browned. Peel peaches or drain canned peaches well. Arrange on top of baked crust in a single layer arranging the slices in parallel rows (or concentric circles, if using a round pan.) Mix egg yolks with 1/3 cup of sour cream, sugar, salt and flour and pour over the peaches in the crust. Return to the oven and bake for 35 to 40 minutes or until the custard sets. Serve warm or cold. Top with whipped cream if desired. Serves 8.