29 oz. can yellow cling peach halves in heavy syrup
1 c. granulated sugar
1/8 lb. butter
2 tsp. ground nutmeg
1 ready-to-use pie crust

Roll out pie crust so it is about 2 inches wider than a small casserole dish. Line dish with pie crust. Pour peaches with juice into casserole. Sprinkle sugar and nutmeg over peaches. Dice butter over peaches. Fold excess pie crust up over peaches. Bake at 325 degrees for 45 minutes or until top crust is browned.

For a crispier crust, brush on melted butter and sprinkle with sugar before baking.