4 c. sliced peaches
1 tsp. lemon juice and a little grated rind
2 tbsp. flour or 1 to 1 1/2 tbsp. quick cooking tapioca
2/3 to 3/4 c. granulated sugar
1/4 tsp. nutmeg
1/8 tsp. salt
1/2 tsp. cinnamon
1 tbsp. butter

Heat oven to 425 degrees. Combine the lemon juice with the peaches, then combine all the other ingredients. Place in the pastry lined pie pan. Dot the butter over the fruit.

Moisten the rim of the bottom pastry with cold water. Seal with the top crust. Bake in hot oven for 40 minutes or until fruit is tender when tested with a toothpick or fork. Serve warm or cool on a rack. Makes 1 (9 inch) pie.