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Preheat the oven to 400?F.

Roll our the crust and place it in a 9-inch pie dish. Prince generously with a fork. Spray a piece of foil with nonstick cooking spray and place over the crust and with with pie weights or dry beans. You can also use a piece of parchment paper, but there is no need to spray the parchment paper. Bake in the oven for 10 minutes, then remove the weights and the foil and return the crust to the oven for an additional 5 minutes. Remove from the oven and let the crust cool slightly.

Meanwhile, in a large bowl, mix together the sugar, sour cream, egg yolks, flour, and almond extract. Fold in the peaches. Pour the filling into the pie crust and return to the oven. Bake for 30-40 minutes, or until the pie is starting to set up on the edges but is still jiggly in the middle. Cover the crust with a pie shield or strips of foil to prevent the crust from over-browning.

While the pie is baking, make the streusel topping. In a medium bowl, combine the sugar, flour, and cinnamon. Cut the butter into small cubes and use a pastry cutter or a fork to cut the butter into the mixture until it resembles pea-sized pieces or smaller.

Remove the pie from the oven and sprinkle the streusel topping over it evenly. Return the pie to the oven and bake an additional 10-20 minutes, or until the topping is browned.

Remove from the oven and let the pie cool. Transfer to the refrigerator to chill completely, at least 4 hours.