2 tablespoons Lemon Juice
1 1/4 cups Sugar
1/8 teaspoon Salt
1/4 teaspoon Nutmeg
4 tablespoons Butter
1 1/2 pounds Fresh Peaches (6 c sliced)
2 tablespoons Sugar
1/4 teaspoon Cinnamon
3 tablespoons Flour
1 cup Heavy Cream — Whipped
re are pastry for 8″ single crus et
aside. Sprinkle lemon 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