3/4 cup sour cream
1/4 cup all purpose flour
1/2 cup granulated sugar
1 tsp. finely grated lemon peel
1 cup all purpose flour
1/2 cup light brown sugar
1/3 cup butter
6 med. size peaches
9" unbaked pie shell

Makes 10 to 12 Servings

Recipe from Chatelaine Cook Book
 

Preheat oven to 350 degrees.  Prepare the filling by beating together the sour cream, 1/4 cup flour, granulated sugar and lemon peel until smooth.  Prepare the topping by blending 1 cup flour with the brown sugar.  Cut in the butter with 2 knives or a fork until crumbly.  Set aside.

Peel the peaches.  Cut them into eighths and arrange them in the bottom of the pastry.  Stir the filling and pour it over the peaches.  Sprinkle the topping evenly over the filling.  Place the pie on a baking sheet, to catch any spills, and bake on the bottom rack of the preheated oven for 1 hour or until the peaches are fork tender.  Let the pie cool for at least 15 min. before cutting.