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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)