Peach Cream Pie Jan Peterson

1 1/2 cups flour 1/2 tsp. salt

1/2 cup butter or margarine

Filling

4 cups fresh or frozen unsweetened sliced peaches

1 cup sugar divided 2 Tbsp. flour

1 egg 1/2 tsp. vanilla

1 cup sour cream

Topping

1/3 cup sugar 1/3 cup flour

1 tsp. cinnamon 1/4 cup butter or margarine

Cut butter into flour and salt until crumbly. Press into a 9" pie plate. Place peaches in bowl, sprinkle with 1/4 cup sugar. Combine flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches, pour into crust. Bake at 400 for 15 minutes, reduce heat to 350 and bake for 20 minutes. For topping, combine sugar, flour and cinnamon, cut in butter until crumbly. Sprinkle over the pie. Return to 400 degree oven for 15 more minutes. Cool. This can also be made with apples or rhubarb.