Pastry for 2 crust 9" pie
4 c. sliced peeled peaches
1 c. sugar
5 tbsp. flour
1/8 tsp. salt
1/2 c. sour cream
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Line 9 inch pie plate with pastry. Reserve 2 tablespoons sugar and mix rest with flour, salt and sour cream. Pour over sliced, peaches and immediately pour into pastry lined pie plate. Place top crust over peaches and press edges tightly together. Cut 3 V-shaped wedges in top and lift points of V's slightly so steam can escape.

Mix reserved sugar with spices; sprinkle over top of crust, brush top with liquid, cream or milk before sprinkling on sugar if you prefer a glazed crust. Let pie stand on rack while cooling.

It is always wise to spread a sheet of foil on rack below when baking fruit pies. Bake at 425 degrees for 15 minutes. Turn down to 350 degrees for 30 minutes.