Peach Sour Cream Pie

Pastry for 2-crust pie

1/3 cup flour

1/3 cup sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon salt

1 cup dairy sour cream

5 cups, sliced, peeled and pitted peaches (about 2 ½ to 3 pounds)

2 tablespoons milk

1 Tablespoon sugar

1/8 teaspoon cinnamon

Preheat oven to 400 degrees.

Prepare pastry according to recipe.  Roll out half the dough to a 12-inch circle; line 9-inch pie plate.

Combine flour, sugar, the ¼ teaspoon cinnamon, nutmeg, salt and sour cream.  Fold in peaches.  Turn into pastry-lined pie plate.

Roll out remaining dough for top crust; cut vents to allow steam to escape during baking.  Place over filling; press edges together.   Flute edge.  Brush pie with milk.  Mix 1 tablespoon sugar and the 1/8 teaspoon cinnamon.  Sprinkle on pie.  Bake for 30-40 minutes.