2 16 oz. cans sliced peaches in syrup
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 pie crusts (top and bottom)
cinnamon sugar

Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup syrup.

In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt. Add reserved syrup and cook, stirring constantly, over medium heat until mixture becomes thick and bubbly.

Add butter, lemon juice and peaches. Remove from heat and allow to cool.

Meanwhile, line a 9 inch pie dish with pie crust; fill.

Using a wavy-edged pastry wheel, cut upper pastry crust into lattice strips (optional). Put lattice strips on top of filled pie and dust with cinnamon sugar.

Bake at 400°F degrees 40 to 45 minutes until golden brown.

Serve with vanilla ice cream topped with peach syrup or garnished simply with a sprig of fresh mint.