2 tb Lemon Juice 1/4 ts Cinnamon
1 1/2 lb Fresh Peaches (6 c sliced) 1/4 ts Nutmeg
1 1/4 c Sugar 3 tb Flour
2 tb Sugar 4 tb Butter
1/8 ts Salt 1 c Heavy Cream, Whipped
juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt,
nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated.
Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to
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, then reduce heat to 350 degrees and bake 30
minutes more. Serve with whipped cream. Makes 1 pie
Preheat oven to 450 degrees
Prep. time: 1 hour
Yields
8 servings