1 c. all purpose flour
1 tbsp. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. butter
1 beaten egg

Sift flour, sugar, baking powder and salt. Measure butter, fill glass cup to 2/3 line with water. Add butter until water reaches 1 cup line, pour off water, add butter to flour mixture. Chop fine with fork or pastry blender. Add beaten egg. Work with fingers into smooth ball.

Chill in refrigerator 15 to 20 minutes. Press into 9 inch pie pan, pushing evenly down across bottom with the palm of your hand and up sides of pan. Flute edges. Chill in refrigerator, prepared filling, preheat oven to 375 degrees.

FILLING:

4 to 6 fresh sliced peeled peaches
1/2 c. sugar
Pinch of nutmeg

Arrange the sliced peaches over cooled crust in an overlapping pattern, until the inside of the crust is well filled. Combine sugar and nutmeg, and sprinkle over the top. Bake 35 minutes until peaches are soft and crust is golden. Cool 1 hour before serving warm, pass heavy cream at table. Serves 6.