1 cup sour cream
¾ cup plus 1 teaspoon sugar
4 Tablespoons flour
6-8 fresh ripe peaches, peeled and sliced
1 9” pie crust, unbaked
1 teaspoon ground cinnamon

Combine sour cream, ¾ cup sugar and flour in a mixing bowl. Add sliced peaches, and gently toss by hand. Pour into unbaked pie shell. Combine 1 teaspoon sugar and cinnamon in a mixing bowl and sprinkle on top of pie. Bake in a preheated 450 degree oven for 10 minutes. Lower the heat to 350 degrees and bake for an additional 45 minutes. An additional 10 minutes of baking may be required if peaches are very fresh and juicy. Cool. Serve chilled or at room temperature with Cinnamon Ice Cream.

2 cups heavy cream, divided
2 cups milk
1 vanilla bean
3 sticks cinnamon
3 egg yolks
¾ cup sugar
2 teaspoons ground cinnamon

Combine 1 cup of the cream with milk in a heavy saucepan. Split vanilla bean in half lengthwise. Scrape seeds into saucepan. Add vanilla bean and cinnamon sticks. Scald the mixture and set aside. In a double boiler, whisk together egg yolks and sugar. Slowly pour in scaled milk and cream. Cook, stirring constantly, until thick enough to coat back of spoon. Remove from heat. Remove vanilla bean and cinnamon sticks. Add the remaining 1 cup cream and ground cinnamon. Chill in refrigerator. Freeze in an ice cream maker according to manufacturer’s instructions.