Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarse meal. Small pieces of butter should still be visible in the mix.

Stir in the sour cream to form a dough.

Form dough into two rounds, wrap in plastic and rest in the fridge for 20 minutes.

Roll the dough out into a 12-14 inch circle and place in the bottom of a 10 inch pie plate.

Trim the edges.

Combine the brown sugar, corn starch, cinnamon and nutmeg.

Toss this dry mixture with the peaches, melted butter and lemon juice.

Pour the filling into the bottom crust and cover with the second round of dough that has been rolled out to one or two inches larger than the ten inch pie plate.

Tuck the edges under the bottom crust and pinch together to seal.

Egg wash the top crust wrap the outer edges of the pie crust in an aluminum foil collar to prevent it from browning too fast.

Cut a half inch circle out of the center of the top crust.

Bake for 20 minutes at 400 degrees F then reduce the oven temperature to 350 and continue to bake for about another 20-25 minutes or until the filling starts to bubble at the center.

Remove from oven and allow to cool for at least a half hour before serving if you prefer to serve it warm.