2 (9 inch) pie crusts
1 c. gran. sugar
4 tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
5 to 6 c. sliced fresh peaches
1 tsp. lemon juice
2 tbsp. melted butter

Set oven at 425 degrees. Line pie pan with crust and roll out slit top crust. Mix sugar, flour, cinnamon and nutmeg. Peel and slice peaches. Mix gently with lemon juice. Add flour mixture and mix carefully. Pour into pastry pie crust and put butter over top.

Cover with top pie crust. Seal edges and flute. To keep crust edges from burning place a strip of aluminum foil around fluted edge of crust. Bake about 15 more minutes until crust is golden brown and juice appears in slits. Recipe good for blueberries also.