Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Lemon Juice |
| 1½ pounds | Fresh Peaches (6 c sliced) |
| 1¼ cup | Sugar |
| 2 tablespoons | Sugar |
| ⅛ teaspoon | Salt |
| Makes 1 pie Preheat oven to 450 degrees Prep. | |
| ¼ teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| 3 tablespoons | Flour |
| 4 tablespoons | Butter |
| 1 cup | Heavy Cream, Whipped |
juice over peach slices in large bowl. Mix 1¼ cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 ½ quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 ½ 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.
time: 1 hour