Ingredients
3 cups all-purpose flour1-1/4 cups sugar, divided1/2 teaspoon baking powder1/4 teaspoon salt1 cup cold butter, cubed2 cans (29 ounces each) sliced peaches, drained or 13 small peaches, peeled and sliced1 teaspoon ground cinnamonTOPPING:4 large egg yolks2 cups sour cream2 to 3 tablespoons sugar1/4 teaspoon ground cinnamon
Preparation
In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish.
Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes.
Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top.
Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.
