Peach Sour Cream Pie
Pastry for 2-crust pie or 1 package pie crust mix
1/3 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 cup dairy sour cream
5 cups sliced, peeled and pitted peaches (about 2 1/2 to 3 pounds)
2 tablespoons milk
1 tablespoon granulated sugar
1/8 teaspoon cinnamon
Heat oven to 400 degrees F.
Prepare pastry according to recipe or package directions. Roll out half the dough to a 12-inch circle; line 9-inch pie plate.
Combine flour, the 1/4 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 sugar and the 1/8 teaspoon cinnamon. Sprinkle on pie.
Bake for 30 minutes.
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