2 (No. 2 1/2) cans peaches
2/3 c. granulated sugar
1/4 tsp. salt
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1 tbsp. flour (tapioca - equal amount)
1 tbsp. butter, melted
1 tbsp. lemon juice
9-inch double crust pastry

No. 2 1/2 can = 3 1/2 cups or 28 ounces.

Drain peaches; slice. Mix sugar, salt, spices and flour. Combine lightly with peaches. Add butter and lemon juice. Place in pan on stove and warm until butter melts and tapioca begins to thicken. Bake in hot oven (450 degrees), 10 minutes; reduce heat to 350 degrees and bake 30 minutes or until crust is lightly browned. Cool before slicing.

(If you wish, bake pastry circles on cookie sheet 5 to 10 minutes, then set on baked pie to avoid over-browning.)