8 c. sliced peaches
2 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. nutmeg
1 tsp. vanilla
1/3 c. butter
Pastry for a double crust pie
Vanilla ice cream

Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form, about 15 minutes. Bring peach mixture to a boil. Reduce heat to low; simmer for 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and butter.

Roll half of the pastry to 1/8 inch thickness. Cut in a circle to fit a 2 quart baking dish. Spoon half of the peach mixture into a lightly buttered baking dish; top with pastry. Bake in a 475 degree oven for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry.

Roll remaining pastry to 1/8 inch thickness and cut into 1 inch strips. Arrange pastry strips in a lattice design over the peaches. Bake an additional 15-20 minutes, or until browned. Allow to cool before serving. Serve with vanilla ice cream. Makes 8 servings.