3/4 c. sugar
1/4 c. quick cooking tapioca
1/4 tsp. nutmeg
1 c. whipping cream
Pastry for 9 inch pie shell
4 c. sliced fresh peaches

Combine and stir first 4 ingredients. Let stand for 30 minutes. Prepare a pie shell with a firm, high standing ridge. Fill shell with peaches. Pour in cream mixture. Bake at 400 degrees for 40 minutes or until firm in the center. Cool completely before serving.