Pie crust
8 lg. peaches
1/4 c. firmly packed light brown sugar
1 tsp. flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 c. water
1 tbsp. sugar

Divide crust into 8 pieces. Roll out to a 7 inch circle. Wash peaches and dry. Cut unpeeled peach vertically down one side. Pull out seed, keeping halves together. Heat oven to 400 degrees. Grease bottom of 13 x 9 inch baking pan.

In pie plate, combine brown sugar, flour, cinnamon and nutmeg. Roll peaches in mixture and sprinkle some into center. Place in center of pastry circle and wrap pastry around peaches. Place peaches in pan.

In small bowl, combine water and granulated sugar. Brush over wrapped peaches. Cut out 8 rounds of pastry and put on top of peaches to seal. Brush with sugar water mixture. Sprinkle with any remaining brown sugar mixture. Bake 30 minutes. Brush with sugar water mixture and bake another 10 to 15 minutes. Cool in pan on wire rack for 20 minutes.