Title: Old-Fashioned Peach Pie
Categories: Pie
Yield: 6 Servings

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.

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