Preheat oven to 425 degrees F. Shortly before baking, put a rimmed sheet pan in the oven to preheat along with it. You wlil set the pie on this warm sheet. The idea is to help keep the bottom crust crispy.

Arrange peaches in unbaked pastry shell.

Whisk together egg yolks, sour cream, sugar, vanilla, cinnamon, nutmeg and flour. Pour over the peaches.

Place a cookie sheet on lower rack of cookie sheet for catching drips, then place pie on the middle rack. Cook for 30 minutes. Meanwhile, prepare topping.

Combine flour and brown sugar and stir well. Cut in the butter until mixture resembles coarse crumbs (can use food processor for this). Stir in the oats and pecans.

After the pie has baked for 30 minutes, sprinkle the topping over the pie. Bake for another 15 minutes. Let cool completely. Serve warm or chill the pie. You’ll be able to get a cleaner cut if you chill the pie overnight, but you don’t have to.