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 (400C8) 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.