8 c. fresh peaches, peeled & sliced
2 c. sugar
2-4 tbsp. all-purpose flour
1/2 tsp. ground nutmeg
1/3 c. melted butter
Pastry for double crust 9" pie
2 2/3 c. flour
2 tsp. salt
1 c. shortening
6 tbsp. ice water
Preheat oven to 475 degrees.
Combine peaches, sugar, flour and nutmeg in a large pan. Bring to a boil and cook over low heat for 10 minutes or until tender. Remove from heat and add butter.
For Pastry: Mix flour and salt; cut in shortening (an electric mixer does a good job); add ice water and toss with fork until well blended. Turn out on floured board and knead 3 or 4 times. Roll out half of pastry to 1/8" thickness. Cut pastry into a 9"x13" rectangle.
Spoon 1/2 of peaches into a 9"x13" buttered baking dish and top with pastry. Bake 123 minutes, until golden brown. Remove from oven and spoon remaining peaches over baked pastry. Roll out remaining pastry. Cut into 1/2" strips. Arrange in lattice design over peaches. Brush strips with melted butter. Sprinkle with sugar. Return to oven 10 to 15 minutes. Yield: 8 servings.
