Country-Style Fresh Peach Pie

Double crust Classic Crisco Pie Crust 
4 cups (8 medium) fresh peeled, sliced peaches 
1 cup sugar 
5 tablespoons BEST All Purpose Flour 
1/8 teaspoon salt 
1/2 pint dairy sour cream 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 


1. PREPARE recipe for double crust pie, using a 9-inch pie plate. 
Roll out dough for bottom crust and place in pie plate according to recipe directions.

2. HEAT oven to 400ºF.

3. SPREAD peach slices in bottom of unbaked pie shell. 
Reserve 2 tablespoons sugar for topping. 
Combine remaining sugar, flour, salt and sour cream in small bowl. 
Spread over peaches. 

4. ROLL out dough for top crust, place onto filled pie and finish edges according to recipe directions. 
Cut slits in top crust or prick with fork to vent steam.

5. COMBINE reserved 2 tablespoons sugar, cinnamon and nutmeg; sprinkle over top crust.

6. BAKE about 40 minutes, until pie is desired brownness and peaches are tender. 
Cool until barely warm or to room temperature before serving.