4 c. firm sliced peaches
1 c. sugar
1/4 c. water

Slice peaches moderately thick. Make a syrup of sugar and water; boil about 3 minutes. Turn peaches into syrup and cook gently until tender but firm. While peaches are cooking prepare your pastry. Line sides of baking dish with pastry; lift out peaches with slotted spoon and line bottom of dish; dot with butter and dusting of flour and little nutmeg and cinnamon; repeat until all is used. Pour on the juice and cover with pastry same as with a pie. Make a generous opening in top of center. Cook in moderate oven 30-40 minutes. Serve hot with cream if desired or ice cream if available.