1 unbaked pastry for 9 inch pan
5 ripe peaches (or 3 c. frozen or drained canned)
1 c. sour cream
3/4 c. sugar (1/2 c. if using sweetened canned peaches)
3 TBS. flour
1 tsp. orange extract
3 tsp. vanilla
1/4 c. melted butter
1/2 c. brown sugar
1/3 c. flour
1/2 c. chopped pecans
Preheat over to 400. Peel and slice peaches thinly directly into pie shell. Mix remaining filling ingredients and pour over peaches. Bake for 25 minutes.
Mix topping while baking. Remove pie from oven and crumble topping evenly over filling. Return to oven and bake 20 minutes longer. Cool 10-20 minutes before serving.