Old-Fashioned Peach Pie

    3/4 c  Sugar
      3 tb Enrichcd flour
    1/4 ts Nutmeg or cinnamon
      5 c  Sliced peachcs
      1    Recipe Plain Pastry
      2 tb Butter or margarine

Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot oven (400ø) 40 to 45 minutcs or till done. Serve warm with whipped cream or ice cream; or pass pitcher of cream. Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim bottom crust and lattice strips even with outer rim; seal edges. Dampen edge lightly with water and place extra strip over it, covering ends of lattice. Seal, crimp edge. Tasting-Test Kitchen note: For drained canned or frozen peaches, use only 1/3 cup sugar.


Yield: 6 Servings