To make the Crust: Preheat the oven to 350 degrees F.
In a medium bowl, combine the pretzel crumbs, butter, the 2 tbsp honey and cinnamon, and mix until combined.
Remove 2 tablespoons of the pretzel mixture and spread on a small baking sheet. Press the remaining dough into and 8-9 inch pie plate. Transfer both to the oven and bake until toasted, about 8 minutes. Let cool completely before filling. Break the extra toasted pretzel crumbs and set aside.
To make the cream. In a large bowl, using an electric mixer, beat the cream, sugar and vanilla on high speed until stiff peaks form. Fold in the sour cream. Chill until ready to assemble.
To Assemble, spread the raspberry or peach jam over the bottom of the cooled crust. Add the cream mixture. Refrigerate for at least 6 hours or overnight.
To make the beaches, bring the honey to a low boil in a medium saucepan, and simmer one minute and remove for the heat and stir in the peaches, tossing to combine. Let sit about 10 minutes.
To serve spoon a few peach slices over the cream, reserving the remaining peaches and honey for serving individually. Add a handful of raspberries and sprinkle on the reserved pretzel crumbs. Slice and serve immediately, topped with additional peaches and honey sauce.
To make a frozen pie, which I did because it makes a cleaner slice. Complete the recipe through the 4th step and chill the pie while you make the peaches, then top the pie with the peaches and freeze until firm, 3-4 hours or overnight. To serve remove the pie 10 minutes before slicing. Slice and serve as directed above.