3/4 c. sugar
3 1/2 tbsp. quick cooking tapioca
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1/2 c. whipping cream
6 c. peeled and sliced firm-ripe peaches
Unbaked pastry for a single crust 9 inch pie
1/4 c. sliced almonds

In a small bowl, stir together sugar and tapioca; mix in vanilla, nutmeg and cream. Let stand 15 minutes for tapioca to soften. Pour peaches into pastry, then pour cream mixture evenly over fruit.

Set pie in a foil lined 10x15 inch pan. Bake in 375 degree oven on lowest rack until filling is bubbly and lightly browned and pastry is golden brown, 45 to 50 minutes. If rim begins to darken excessively, drape with strips of foil.

About 5 minutes before pie is done, sprinkle almonds on it. Serve warm or at room temperature. If made ahead, cook, cover and chill up until next day. Cut into wedges. Serves 8 or 9.