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Peach Sour Cream Pie

Pastry for a 2-crust pie
1/3 cup all-purpose flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 cup sour cream
5 cups sliced, peeled and pitted peaches
2 tbsp. milk
1 tbsp. sugar
1/8 tsp. cinnamon

Prepare pastry. Roll out half the dough to a 12-inch circle, then line a 9-inch pie plate.

Combine flour, 1/4 teaspoon cinnamon, nutmeg, salt and sour cream. Fold in peaches. Turn into the pastry-lined pie plate.

Heat oven to 400 degrees. Roll out remaining dough for the top crust. Cut vents to allow steam to escape during baking. Place over filling and press edges together. Flute edge. Roll out leftover scraps of dough and cut into small leaves. Arrange on top of pie. Brush pie with milk. Mix sugar and 1/8 teaspoon cinnamon and sprinkle over pie.

Bake at 400 degrees for 30 minutes or until crust is golden brown.

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