Instructions: PASTRY - Combine & mix throoughly the flour, salt & sugar in large mixing bowl. Cut in one half of the shortening until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas. Mix the lemon juice with the water. Sprinkle 1 TBSP of liquid over part of mixture; toss gently and push to side of bowl. Repeat until all is moistened. Knead pastry lightly & quickly with fingertips until the pastry clears the bowl. Form pastry into 2 flat rounds & wrap securely in plastic. Chill for 20-30 minutes.

Combine the sugar, flour, salt, cinnamon & nutmeg. Set aside. In a large mixing bowl stir together the eggs & sour cream. Stir in the sugar mixture. Add peaches & toss gently until the peaches are coated.

On a flloured surface roll out one round of chilled pastry to a 13" diameter. Transfer to a 9" pie plate. Flute edges as desired. use remaining pastry round however desired. Place filling evenly in pie shell. Cover edges with foil. Bake in preheated 375 degree oven for 20 minutes. Prepare topping.

TOPPING - In a small mixing bowl, combine the flour & brown sugar. Cut in the butter until the mixture is crumbly. Remove foil from pie. Sprinkle topping evenly over top of pie. Return to oven and bake for 25-30 minutes or until filling is set. Cool pie completely on a wire rack. Serve pie warm or cover & refrigerate.

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