| 1 | Juice over peach slices in large bowl. |
| 2 | Mix 1 ?cup sugar with the salt, nutmeg, cinamon and flour. |
| 3 | Add to peaches. |
| 4 | Toss until evenly coated. |
| 5 | Spread in 1 ?quart baking dish. |
| 6 | Dot with butter. |
| 7 | Roll out pastry to to cover dish with 1 ?inch overhang. |
| 8 | Press pastry to edge of dish and flute edge. |
| 9 | Cut 3 vents in top. |
| 10 | Sprinkle with remaining sugar. |
| 11 | Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. |
| 12 | Serve with whipped cream. |
| 13 | Makes 1 pie preheat oven to 450 degrees prep. |
| 14 | Time: 1 hou |
