1 cup sour cream 2 Tbsp. flour
1 tsp. vanilla 3/4 cup sugar
1 egg 2 1/2 cup sliced peaches
1 pastry pie crust (recipe below)

Topping:

1/2 cup brown sugar 1/4 cup margarine
1/3 cup flour

Crust:

2 cups flour 1 tsp. salt
2/3 cup crisco (butter flavor) 5 or 6 Tbsp. cold water

Cut shortening into flour and salt with pastry blender until size of small peas. Sprinkle cold water by the tablespoon until mixture holds together. Divide dough in 2 balls, roll on lightly flour-dusted cloth about 1/8 inch thick. Makes one double crust pie.