5 c. peeled, sliced ripe peaches
1/2 c. light brown sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
Pastry for 2 crust 9" or 10" pie
1 1/2 c. sour cream

1. Preheat oven to 425 degrees.

2. Combine the peaches, brown sugar, cornstarch, cinnamon, nutmeg and salt. Line the bottom of a 9 inch or 10 inch pie plate with the rolled out pastry.

3. Turn the fruit into the pie plate. Pour the sour cream over all. Top with the remaining pastry, rolled out. Seal and decorate the edges and make a steam hole. Bake 25-35 minutes, or until the pastry is golden. Yield: 6 servings.