1 unbaked (10 in.) pie shell, well chilled
5 to 6 c. peeled sliced fresh peaches
1/2 to 3/4 c. sugar, or to taste
1/4 c. flour
1/4 tsp. cinnamon
1/8 tsp. mace
2 tbsp. butter
Juice of 1/4 lemon
Whipped cream (optional)

Preheat oven to 400 degrees. In large bowl, combine peaches and lemon juice. Add sugar, flour and spices; toss lightly to mix. Turn into pastry shell. Dot with butter and fold pastry edges over peaches. Bake for approximately 50 minutes until the pastry is golden brown, the peaches are tender and the juice form the peaches is bubbling. Let cool slightly before serving with whipped cream.