INDIANA CREAMY PEACH PIE

FOR THE TOPPING:
1/3 cup sugar
1/3 cup all-purpose flour
1/4 cup butter
FOR THE CRUST:
1/2 cup butter
1 1/2 cups all-purpose flour
1/2 tsp salt
FOR THE FILLING:
4 cups sliced fresh peaches
1 cup sugar, divided use
2 1/2 tbsp all-purpose flour
1 egg
1/4 tsp salt
1 tsp vanilla extract
1 cup sour cream

Preheat oven to 400 degrees F.

TO MAKE THE TOPPING:
Prepare topping by combining the 1/3 cup sugar, 1/3 cup flour, and 1/4 cup butter together until crumbly; set aside.

TO MAKE THE CRUST:
Cut 1/2 cup butter into 1 1/2 cups flour and 1/2 tsp salt and press into a 9-inch pie plate.

TO MAKE THE FILLING:
Put peaches into a bowl. Sprinkle with 1/4 cup sugar and set aside.

In another bowl, combine remaining 3/4 cup sugar, 2 1/2 tablespoons flour, egg, 1/4 tsp salt, and 1 tsp vanilla. Fold in sour cream. Stir mixture into peaches. Pour into crust.

Bake for 15 minutes. Reduce heat to 350 degrees and bake 20 minutes more.

After baking at 350 for 20 minutes, remove pie from oven and increase oven temperature to 400 degrees F.

Sprinkle topping evenly on top of pie. Return to oven and bake for 10 minutes more at 400 degrees F.

Servings: 6 to 8
Grand-Prize winning recipe by Anne Marie Scher of Coatesville, PA.
Adapted from source: Perfect Fruit Pies: Award-Winning Recipes from Across America by Storey Publishing