1 (9-inch) pie shell, unbaked
1 cup sour cream
3/4 cup granulated sugar
3/4 cup all-purpose flour, divided use
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 cups thinly sliced peaches
1/2 cup finely chopped pecans, toasted
1/2 cup firmly packed brown sugar
1/8 teaspoon salt
4 tablespoons chilled unsalted butter, cut into small pieces
Heat oven to 400 degrees F. Place pie shell on a cookie sheet.
In a large mixing bowl, whisk together sour cream, granulated sugar, 1/4 cup all-purpose flour, vanilla, cinnamon and ginger until well combined; stir in peaches until combined. Pour filling into pie shell and bake 15 minutes.
In a medium mixing bowl, stir together remaining 1/2 cup flour, pecans, brown sugar, and salt until well combined; knead butter into mixture, using fingertips, until combined and clumped together. Sprinkle evenly over top of pie. Return to oven and bake an additional 25-30 minutes or until golden brown. Cool on a wire rack completely before slicing. Serve warm or chilled.
Makes 8 servings