2 tbsp. lemon juice
1 1/4 c. sugar
1/8 tsp. salt
1/4 tsp. nutmeg
4 tbsp. butter
1 1/2 lbs. fresh peaches (6 c. sliced)
2 tbsp. sugar
1/4 tsp. cinnamon
3 tbsp. flour
1 c. heavy cream, whipped
Pastry for 1 crust pie

Toss lemon juice with peach slices in large bowl. Mix 1 1/4 cups sugar with the salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to cover dish with 1 1/2 inch overhang.

Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream.