Prepare the Pie Crust

1. Preheat your oven to 350° degrees.
2. Remove the pie dough from its packaging and place it in a pie dish. Using a fork, prick the pie dough 7 to 8 times. (This will prevent the dough from bubbling up.)
3. Bake the dough for 5-10 minutes, allowing it to thaw but not cooking all the way through.
4. Remove the pie dough from the oven and cool on a heat-safe surface.

Prepare the Peaches

1. Wash the peaches. Score the bottom of the peaches with an X.
2. Fill a large pot with water, enough to cover the peaches, and bring to a boil.
3. Drop the peaches into the boiling water. Boil for 3 minutes.
4. Remove the peaches from the boiling water. Place them in a bowl of ice water for 3 to 5 minutes, allowing them enough time to cool before handling.
5. Once removed from the ice water, peel the peaches. Cut peaches in half, and remove the pits.

Create Sour Cream Peach Pie Filling

1. Preheat the oven to 450°.
2. Place the peaches in the pie crust, cut side up.
3. Combine the sugar, flour, and 1⁄2 teaspoon cinnamon in a small mixing bowl. Sprinkle evenly over peaches.
4. Spread sour cream evenly on top of peaches.
5. Sprinkle 1 teaspoon cinnamon over sour cream.

Bake Sour Cream Peach Pie

1. Bake the pie at 450° for 10 minutes.
2. Lower heat to 350° and bake for an additional 30 minutes until hot and bubbly.