Make the Crust

1. In a large bowl whisk together the flour, salt and sugar
2. Add in the butter.
3. Using a fork or a pastry cutter, add the cold butter pieces and work into the dry mixture until well incorporated (you want chunks of butter remaining).
4. Add in the sour cream and stir just to combine. Do not break down the flour mixture.
5. Line a half sheet pan (or 9×13” pan) with parchment paper and lightly spray.
6. Press the crust into the bottom of the pan.
7. Place the pan into the fridge for 30 minutes to chill.

Make the Filling

1. 5 minutes prior to making the pie remove the pan from the fridge and preheat the oven to 375F with a rack in the lower 3rd of the oven and a second rack in the middle
2. In a large bowl add all of the ingredients for the filling and gently mix; set aside.

Make the Streusel Crumble

1. In a bowl whisk together the flour, ground almonds, brown sugar and salt.
2. Pour in the melted butter and mix together with a spatula ensuring everything in coated; set aside.

Bake

1. Pour the peach filling over top of the crust spreading out evenly.
2. Drop pieces of the streusel crumble over top. Don’t worry if it doesn’t cover everything.
3. Place the pan on the lower third of the oven and bake for 18 minutes. The crust won’t be done yet; that’s ok!
4. Open the oven and remove the pan from the bottom rack and place on the middle rack.
5. Bake for 30-40 minutes or until the streusel is golden brown and the peaches are soft.
6. Allow to cool completely before cutting.
7. Store covered either in the fridge or at room temperature