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Creamy Peach Deep Dish Pie

This is a favorite pie that is not too sweet and the crust and Streusel steps are combined to save time. Makes eight servings.

Sour Cream Tart Pastry
1/3 cup brown sugar
1/8 tsp. ginger
1 cup sour cream
1 egg
3 large (3 cups) fresh ripe peaches, peeled, pitted, and thickly sliced
Streusel Topping

Prepare Sour Cream Tart Pastry using 2 ½ cups flour and 1 cup butter. Before adding sour cream, take out 1 cup of the mixture and set aside for Streusel Topping. For Streusel topping, combine reserved pastry mixture with ¼ cup brown sugar and 1/8 tsp. ginger.

On floured surface, roll Sour Cream Tart pastry into a 14-inch circle, Transfer to deep dish pan. Turn edges of dough under, pinching to form a high fluted edge. Prick Pastry with a fork. Bake. Let cool about 20 minutes before adding filling.

Meanwhile, combine sugar, ginger, sour cream, and egg. Pour half the sour cream filling over the baked crust. Arrange the peach slices on top in concentric circles. Pour remaining filling over peaches, and sprinkle with streusel topping. Bake in a 400º oven for 25 to 30 minutes until topping is golden brown and filling is bubbly.