Combine flour, salt and butter with fork until crumbly.
Add in water one tbs at a time until soft dough forms.
Gather into a ball and roll out into a circle about 1/8 inch thick.
Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
Place crust into pie plate and arrange as you wish.
Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
Bake for 30 minutes until custard in mostly set.
Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
Note: If your crust browns too fast cover the crust with foil.