Peach & Nectarine Sour Cream Custard Pie

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 eggs
• 1 cup granulated sugar
• 3/4 cup sour cream
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 3 medium peaches, peeled, cut into 1/2-inch chunks
• 3 medium nectarines, peeled, cut into 1/2 - inch chunks
• 9 inches pie crusts (pastry dough for 9-inch pie crust)

Recipe

• 1 preheat oven to 425°f.
• 2 on a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. carefully fold the dough in half and transfer it to a 9-inch pie pan. unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
• 3 in a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, add the prepared peaches and nectarines (there should be about 5 cups prepared fruit) and stir to combine. spoon into the pastry-lined pan and bake for 15 minutes. then reduce the heat to 375f and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
• 4 let cool, slice and serve. refrigerate any leftovers.