Instructions: Preheat an oven to 425 degrees. Roll out the pastry for the bottom crust and use to line a 9-inch pie pan. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.

Place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well; set aside. In a small bowl stir together the flour, sugar, salt, and nutmeg. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan and dot with bits of butter.

Use the pastry strips to make a lattice top. Trim and flute the edges.

Bake for 25 minutes, then reduce the heat to 350 degrees and bake until the juices are bubbling and the top is browned, about 25 minutes longer.

This recipe yields one 9-inch lattice-top pie and serves 8 to 9.

Comments: One of the best pies youll ever make, with a lattice top to show off the beautiful filling. For some reason, peaches taste even better when cooked.

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