Peach Sour Cream Pie

Pastry for 2-crust pie or 1 package pie crust mix
1/3 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 cup dairy sour cream
5 cups sliced, peeled and pitted peaches
    (about 2 1/2 to 3 pounds)
2 tablespoons milk
1 tablespoon granulated sugar
1/8 teaspoon cinnamon

Preheat oven to 400 degrees F.

Prepare pastry according to recipe or package directions. Roll out half the dough to a 12-inch circle; line 9-inch pie plate.

Combine flour, the 1/4 teaspoon cinnamon, nutmeg, salt and sour cream. Fold in peaches. Turn into pastry-lined pie plate.

Roll out remaining dough for top crust; cut vents to allow steam to escape during baking. Place over filling; press edges together. Flute edge. Brush pie with milk. Mix sugar and the 1/8 teaspoon cinnamon. Sprinkle on pie. Bake for 30 minutes.