Preheat your oven to 350 degrees Fahrenheit.
Line a 9-inch pie plate with the refrigerated pie crust, crimping the edges for a beautiful finish.
Scatter the fresh peach pieces evenly into the bottom of the prepared pie crust.
In a medium-sized bowl, combine the white granulated sugar, sour cream, egg yolks, flour, vanilla extract, almond extract, and grated ginger. Mix well until it forms a thick custard-like sauce. Pour this mixture over the peaches.
Place the pie on the center rack of your oven. Bake until the custard is set and the top is browned, about 30 to 50 minutes.
While the pie is baking, prepare the crumble. In a food processor or by hand, pulse together the cold sweet cream unsalted butter, dark brown sugar, flour, and cinnamon until crumbly. Incorporate the chopped pecans by hand.
Once the pie is set, carefully remove it from the oven. Sprinkle the crumble mixture generously over the top.
Return the pie to the oven and bake for an additional 15 minutes until the crumble is golden.
After baking, cool the pie on a rack or a folded towel until it’s warm.
Serve warm, ideally with a scoop of cold, high-quality vanilla ice cream.
