Peaches & Cream Pie?

The Prep: Preheat your oven to 400°F.
The Fruit Layer: Arrange your sliced peaches evenly in the bottom of the unbaked pie shell. If using fresh peaches, toss them with a teaspoon of lemon juice first to keep them bright.
The Custard: In a medium bowl, whisk together the sour cream, sugar, egg, flour, vanilla, and salt until perfectly smooth.
The Pour: Slowly pour the cream mixture over the peaches. Use a spoon to gently nudge the peaches so the cream settles into all the gaps.
The First Bake: Bake at 400°F for 20 minutes. This sets the crust and starts the custard thickening.
The Topping (Optional): While it bakes, mix the flour, brown sugar, and cold butter with a fork until it looks like coarse crumbs.
The Final Bake: Reduce the oven temperature to 350°F. Sprinkle the crumble over the pie and bake for another 25–30 minutes.

The “Wobble” Test: The center should have a slight jiggle, but the edges of the custard should be firm and the crust golden brown.
The Chill: You must let this pie cool to room temperature and then refrigerate for at least 2 hours before slicing. If you cut it warm, the cream will be runny!

Peeling Hack: To peel fresh peaches easily, drop them in boiling water for 30 seconds, then immediately into an ice bath. The skins will slip right off.
The “Juice” Control: If your peaches are extremely juicy, toss them in a tablespoon of cornstarch before putting them in the crust to prevent a “soggy bottom.”
Sour Cream vs. Greek Yogurt: You can use plain Greek yogurt if you’re out of sour cream, but sour cream provides a specific “old-fashioned” tang that balances the sweetness of the peaches perfectly.