Creamy Peach Pie

• 1 (9 inch) unbaked pie shells (see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust or use you own)
• 3 cups peaches, peeled and sliced (use firm but ripe peaches for this)
• 1/2 cup sugar (for a sweeter taste use a couple of tablespoons more)
• 3 tablespoons flour
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1 cup sour cream (use only full-fat sour cream)
• 1/3 cup brown sugar, for topping

1. Place the unbaked pastry in a 9-inch glass pie plate; flute the edges as desired.
2. Arrange the sliced peaches in the bottom of the pastry.
3. In a medium bowl combine 1/2 cup white sugar, flour, cinnamon, salt and sour cream; whisk until smooth, then pour over the sliced peaches.
4. Set oven to 425 degrees (lowest oven rack).
5. Bake for 15 minutes, then reduce heat to 350 degrees and bake for about 35 minutes longer or until filling is set.
6. Sprinkle the brown sugar over the hot filling and place under the broiler until melted.
7. Cool slightly before serving.

crust, peaches, sugar, flour, cinnamon, salt, sour cream, brown sugar

Taken from www.food.com/recipe/creamy-peach-pie-157936 (may not work)