Crisco single crust pastry (recipe is inside label)
1 can (1 lb. 5 oz.) peach pie filling
2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 env. whipped topping mix (2-2 1/2 c. yield)
1/4 c. sugar
1 c. (8 oz. carton) commercial sour cream
Maraschino cherries, if desired

Combine peach pie filling, 2 tablespoons sugar, the cinnamon, and nutmeg; set aside. Prepare whipped topping mix as directed on package except omit 2 tablespoons of the milk; beat until stiff. Add 1/4 cup sugar at low speed. Gently fold in the sour cream.

Spoon about 1/2 of the peach mixture into a baked and cooled 9-inch pastry shell. Spread about 2/3 of the whipped topping mixture over the peaches, then gently spoon the remaining peaches over the whipped topping layer.

With the remaining whipped topping mixture, swirl a spoonful on each serving and top with a maraschino cherry, if desired. Chill until firm, about 2 hours. Store in refrigerator. Makes a 9-inch pie.