Homemade pastry for 1 (9 inch) double crust pie
3 lb. fresh peaches, peeled and slice
2 tbsp. lemon juice
1 c. sugar
1/2 c. unsifted unbleached flour
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
1 tbsp. butter

Preheat oven to 400 degrees. Toss sliced peaches with lemon juice. Stir in sugar, flour, lemon peel, and nutmeg. Roll half the pastry into an 11 inch circle; fit into a 9 inch pie plate. Roll out remaining pastry for top crust; trim, fold edges under and crimp. Cut a round hole in the top; make leaves out of extra pastry and place on top of hole. Bake 45-50 minutes. Serve with ice cream. Serves 6.