This pie is a family favorite, not just in my home, but throughout the extended branches of the family tree. It began as my grandmother's recipe and was always requested for family gatherings or summer visits from the grandchildren. At some point, my mother made it her own with a few changes. Recently, I tweaked it again, using a few different ingredients and making a crumb topping instead of topping the pie with pastry. To be honest, it's one of those pies that is delicious no matter which generation's version you use.
Variations/Substitutions: I did not have sour cream the last time I made this pie. I substituted the same amount of plain Greek yogurt and added an extra tablespoon of sugar to counter the sourness of the yogurt. Sometimes, instead of nutmeg and cinnamon, I use the same amount of Chinese five-spice powder. —Rhonda35
8 to 10 (or just one if you squirrel it away from others!)
For the pie filling:
pie dough (if you don't have a favorite, try Grandmom-Helen's Always-Flaky Pie Crust found here on Food52)
peeled, sliced fresh peaches (from about 8 medium peaches)