Double recipe Pie Crust
1/2 pint whipping cream (1 cup)
1/4 cup flour
1 cup sugar
1/2 tsp ground cinnamon	
1/2 tsp grated nutmeg
6 large peaches, peeled, sliced, tossed with lemon juice

Preheat oven to 350 F. Prepare pastry crust, divide into 2 equal pieces. On a lightly floured surface, roll out 1/2 of dough into 1/16-inch-thick circle. Roll pastry loosely around rolling pin; unroll into a 9-inch pie pan. Gentle lower pastry into bottom of pan' lightly press against side. Do not stretch pastry. Cut away excess pastry, leaving a 1/2 inch overhang at edge; set aside. In a medium bowl, whisk cream, flour, sugar, cinnamon and nutmeg until smooth. Pour 1/2 of cream mixture into prepared pie shell. Add sliced peaches, spreading evenly; pour remaining cream mixture over top. On a lightly floured surface, roll out remaining pastry as directed above. Place pastry over filling. Cut off excess pastry, leaving about a 1-inch overhang at edge. Tuck edge of top pastry securely under edge of bottom pastry. Flute edges, if desired, or press pastry against edge of pan using tines of a fork. Cut 2 rows of steam vents in top of pastry. Bake in preheated oven until golden brown, 35 - 40 minutes. Cool slightly. Serve hot.

Makes 8 servings.