One 9-inch graham cracker crust

Filling
2 tablespoons flour
1/2 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1 cup sour cream
6 medium-size ripe peaches, peeled and sliced

Topping
1/3 cup granulated sugar
1/3 cup flour
3/4 teaspoon cinnamon
4 tablespoons butter, softened

Preheat oven to 400 degrees F.

Combine flour, sugar, cinnamon, salt, egg, vanilla extract and sour cream. Fold in peaches to coat well. Pour into the graham cracker crust. Bake for 15 minutes; reduce heat to 350 degrees F. Bake for an additional 30 minutes.

Combine Topping ingredients and crumble over warm pie. Bake for an additional 10 minutes at 400 degrees F.