PEACH SOUR CREAM PIE

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pastry for 2-crust pie or 1
pkg. pie crust mix
1/3 c. all-purpose flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 c. dairy sour cream
5 c. sliced, peeled and pitted
peaches (about 2 1/2 to
3 lb.)
2 Tbsp. milk
1 Tbsp. sugar
1/8 tsp. cinnamon

Prepare pastry according to recipe or package direc-
tions. Roll out half the dough to a 12-inch circle; line
9-inch pie plate. Combine flour, 1/4 teaspoon cinnamon,
nutmeg, salt and sour cream. Fold in peaches. Turn into
pastry-lined pie plate. Heat oven to 400 degrees. 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 1/8 teaspoon cinnamon.
Sprinkle on pie. Bake 30 minutes.

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