Prepare pastry. Press into a 9-inch pie pan or plate as directed. Line pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden; remove and set aside on a wire rack. Reduce oven to 375 degrees F. Snip enough of the peach or apricot halves to make 3/4 cup snipped dried fruit. Cut remaining peach or apricot halves into slivers and place in a small bowl; set aside.
For filling, in a small saucepan combine nectar and snipped fruit. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; drain well, reserving juice. Pour reserved juice over dried fruit slivers in bowl. Cover and set aside.
In a medium mixing bowl combine sour cream, sugar, flour, nutmeg, and cloves; stir in milk and eggs until smooth. Stir in drained snipped fruit. Pour the mixture into pastry-lined pie pan or plate.
Bake in the 375 degree F oven for 45 to 50 minutes or until top is golden brown and puffed and filling appears set in center when gently shaken. Cool pie for 1 hour on a wire rack (filling will fall as it cools.) Cover and chill until serving time. Before serving, top with reserved dried fruit slivers and juice. Store in the refrigerator. Makes 10 servings.