FILLING:

8 c. fresh peaches, peeled and sliced
2 c. sugar
2-4 tbsp. all-purpose flour
1/2 tsp. ground nutmeg
1/3 c. melted butter
Pastry for double crust 9-inch pie

PASTRY:

2 2/3 c. all-purpose flour
2 tsp. salt
1 c. shortening
6 tbsp. ice water

Preheat oven to 475°F.

Combine peaches, sugar, flour and nutmeg in a large pan. Bring to a boil and cook over low heat for 10 minutes or until tender. Remove from heat and add butter.

For Pastry: Mix flour and salt; cut in shortening (an electric mixer does a good job); add ice water and toss with fork until well blended. Turn out on floured board and knead 3 or 4 times. Roll out half of pastry to 1/8-inch thickness. Cut pastry into a 9x13-inch rectangle.

Spoon 1/2 of peaches into a 9x13-inch buttered baking dish and top with pastry. Bake 12 to 13 minutes, until golden brown. Remove from oven and spoon remaining peaches over baked pastry. Roll out remaining pastry. Cut into 1/2-inch strips. Arrange in lattice design over peaches. Brush strips with melted butter. Sprinkle with sugar. Return to oven 10 to 15 minutes.

Yield: 8 servings.