3/4 c. sugar
3 1/2 tbsp. quick cooking tapioca
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1/2 c. whipping cream
6 c. peeled & sliced peaches
1 unbaked pie crust
1/4 c. sliced almonds

In a small bowl, stir together sugar and tapioca; mix in vanilla, nutmeg and cream. Let stand for 15 minutes for tapioca to soften.

Pour peaches into pie crust, then pour cream mixture evenly over fruit. Set pie in a foil-lined 10 x 15 inch pan. Bake at 375 degree oven on lowest rack until filling is bubbly and lightly browned and pastry is golden brown, 45-50 minutes. About 5 minutes before pie is done sprinkle with sliced almonds.