1 frozen patty shell
2 tbsp. brown sugar
1 tsp. quick cooking tapioca
1/2 tsp. lemon juice
16 oz. can peach slices, drained
2 tsp. butter
1/8 tsp. ground nutmeg
1/4 tsp. finely shredded lemon peel (opt.)

Thaw patty shell for 1 hour at room temperature for 2 hours in refrigerator. Combine sugar, tapioca, lemon peel, juice, nutmeg, salt. Add peaches and mix gently. Let stand for 15 minutes. Turn into a round casserole, dot with butter. Roll out patty shell to a 6" circle. Cut slits so steam can escape, flute edge. Place over filling. Bake in 400 degree oven for 25 to 35 minutes or until golden brown. Serve warm with light cream if desired.