1 (11 or 22 oz pkg.) pie crust sticks
2 tbsp. water
1 tbsp. granulated sugar
1/2 tsp. cinnamon
29 oz. can sliced peaches
1/2 c. chilled whipping cream
2 tbsp. powdered sugar
Nutmeg

Heat oven to 475 degrees. Take out 1 pie crust stick (save remaining for another time). Prepare pastry for one crust pie as directed on package except do not roll out. Divide the pastry into eight equal parts. Shape each into ball. Pat each ball into a 3 1/2 inch circle on ungreased cookie sheet. Prick each pastry circle with fork at 1/2 inch intervals, making holes big enough so they won't close up when you bake the circles. Mix 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon in custard cup. Sprinkle the pastry circles with the sugar/cinnamon mixture. Bake in 475 degree oven for 7 minutes or until light brown. Lift circles to rack with pancake turner. (These can be baked several hours ahead of time.) Twenty minutes before serving the desserts, refrigerate another small bowl. Just before serving, drain the can of peaches. Beat 1/2 cup whipping cream and 2 tablespoons powdered sugar in the chilled bowl. Place one baked circle on each of four dessert plates. Spoon some whipped cream mixture and some peaches onto each. Cover with remaining circles and top with remaining whipped cream mixture and peaches. Sprinkle with nutmeg. (For fruit double deckers -- follow recipe above except in the place of peach, apple, raisins, or mincemeat pie filling. Do not drain the liquid from the can.)