1/2 c. sugar
2 tbsp. cornstarch
1/2 tsp. finely shredded orange peel
1/4 tsp. ground nutmeg
1 1/2 c. peach nectar
1/2 tsp. vanilla
4 c. sliced peeled peaches
1 baked 9 inch pie shell
Whipped cream or whipped dessert topping (optional)

In a small saucepan combine sugar, cornstarch, orange peel and nutmeg. Stir in peach nectar. Cook and stir over medium heat until mixture is thickened and bubbly; cook and stir 2 minutes more. Remove from heat; add vanilla. Cool 5 to 10 minutes. Meanwhile arrange fruit in cooled pastry shell. Pour nectar mixture evenly over fruit. Chill for 2 hours. Dollop with whipped cream if desired. Makes 8 servings.