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Pastry for double crust pie, 9 inches
6 c. sliced peeled fresh peaches
2 tbsp. lemon juice
2/3 c. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
dash of ground nutmeg
3 tbsp. red-hot candies
2 tbsp. butter

Line a 9 inch pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, toss the peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to the peaches and toss to combine. Pour into crust. Sprinkle with red-hots; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling; trim seal and flute edges. Cut slits in top. Cover edges loosely with foil.

Bake at 425°F for 25 minutes. Reduce heat to 350°F and remove foil.

Bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Makes 6 to 8 servings.

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