Ingredients

2 Tbsp. lemon juice
1-1/4 C. sugar
1/8 tsp. salt
1/4 tsp. nutmeg
4 Tbsp. butter
1-1/2 lb. fresh peaches (6 C. sliced)
2 Tbsp. sugar
1/4 tsp. cinnamon
3 Tbsp. flour
1 C. heavy cream, whipped

Cooking Instructions

Prepare pastry for 8-inch single crust pie. Set aside. Preheat oven to 450 degrees F. Sprinkle lemon juice over peach slices in large bowl. Mix 1-1/4 C. sugar with the salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated. Spread in 1-1/2 quart baking dish. Dot with butter. Roll out pastry to cover dish with 1-1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F. and bake 30 minutes more. Serve with whipped cream.
 
 
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