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

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

Roll half of pastry to 1/8 inch thickness; cut into circle to fit 2 quart baking dish. Spoon half of peach mixture into lightly-buttered baking dish; top with pastry. Bake at 475 degrees 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 in lattice design over peaches. Bake an additional 15 to 20 minutes until browned. Allow to cool slightly before serving. Serve with vanilla ice cream. Serves 8.