Peach & Nectarine Sour Cream Custard Pie

• eggs↗2
• granulated sugar↗1 cup
• sour cream↗3⁄4 cup
• all-purpose flour↗1⁄4 cup
• cinnamon↗1⁄2 teaspoon
• medium peaches↗3

  peeled, cut into 1/2-inch chunks

• medium nectarines↗3

  peeled, cut into 1/2 - inch chunks

• pie crusts (pastry dough for 9-inch pie crust)9 inches

Step-by-step instructions

1. 1

   Preheat oven to 425°F.

2. 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 edges. 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. 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 knife inserted in the center comes out clean.

4. 4

   Let cool, slice and serve. Refrigerate any leftovers.