Pastry for double crusted pie

FILLING:

1/3 c. sifted flour
2/3 c. sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt
1 c. sour cream
5 c. fresh peaches, sliced
1 tbsp. milk
1 tbsp. sugar
1/8 tsp. cinnamon

Line 9 inch pie plate with pastry. Combine flour, sugar, cinnamon, nutmeg, salt and sour cream. Fold in peaches. Turn into lined pie plate. Adjust top crust over filling, sealing and fluting edges. Cut slits in crust. Brush pastry with milk. Mix 1 tablespoon sugar with 1/8 teaspoon cinnamon and sprinkle over top crust. Bake at 400 degrees for 30 minutes or until pie is golden brown.