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1
Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425u00b0.
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2
In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside.
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3
Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don't have to make it look perfect, just relatively neat.
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4
Slowly and evenly pour the sour cream mixtgure over the peaches.
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5
Gently shake the pan to help the mixture settle between the peaches.
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6
Place the pie on the center oven rack; bake for 30 minutes.
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7
Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend.
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8
Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
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9
Remove pie from oven and lower oven temperature to 400u00b0.
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10
Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.
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11
Tamp it down very gently.
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12
Return pie to oven, placing it so the part that faced teh back of the oven now faces forward.
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13
Continue to bake for about 25 minutes or until the topping is golden brown--may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning.
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14
Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.
