9" unbaked pie shell plus dough for top crust
8 to 9 ripe peaches or nectarines, blanched, peeled and sliced
2 tbsp. (each) lemon juice, cornstarch
3/4 c. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Mix peaches and lemon juice; add sugar, cornstarch and spices; pour filling into pie shell; cover with slitted pastry; bake 400 degrees for 20 minutes on center rack; place a pie pan (with center out) on lower rack to catch drippings; bake another 40 to 50 minutes until browned and bubbly; cool pie before cutting.