Peach & Nectarine Sour Cream Custard Pie - cooking recipe

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)

Preparation

Preheat oven to 425\u00b0F.
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.
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.
Let cool, slice and serve. Refrigerate any leftovers.