(Makes one 12 inch pie)

1 (14 oz.) Eagle Brand sweetened milk (not evaporated milk)
1/2 c. sour cream
1/4 c. lemon juice
1 tsp. vanilla extract
1/2 c. butter, softened
1/4 c. firmly packed light brown sugar
1 c. unsifted flour
1/4 c. quick oats
1/4 c. finely chopped walnuts
1 can (29 oz.) cling peaches sliced, drained
Pam vegetable cooking spray
Additional chopped walnuts for garnish

Preheat oven to 375 degrees. In medium bowl, combine sweetened condensed milk, sour cream, lemon juice and vanilla; mix well. Chill. In medium bowl, cream together butter and sugar, mix in flour, oats and walnuts, until thoroughly blended. Spray pizza pan or baking sheet with Pam. On pan, press dough into a 12 inch circle forming ridge around edge. Prick with fork. Bake for 10 to 12 minutes or until golden brown. Cool. Spoon filling evenly onto crust. Arrange peach slices on filling; garnish with remaining nuts. Chill before serving. Refrigerate leftovers.