5 to 7 lg. fresh peaches (5 generous cups, sliced)
Juice of 1/2 lemon
2/3 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 tbsp. butter, cut into bits
Dough for 9-inch 2-crust pie

Line a greased 9-inch pie plate with half the pastry. Reserve remainder for top crust. Preheat oven to 425 degrees. Peel peaches and slice into large bowl. Add lemon juice and toss gently. Add sugar, flour, cinnamon and nutmeg, and mix well. Turn into pastry and dot with butter.

Roll out remaining dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhanging pastry within 1 inch of edge, and fold top edge under bottom edge, pressing together to seal. Cut a few slits in top crust to allow steam to escape. Bake 45-50 minutes. Serve warm. If using glass pie pans, reduce heat by 25 degrees.