Instructions: Defrost piecrust at room temperature. Use a rolling pin to roll out as thin as possible, so it will cover a 9-inch cake pan.

Combine remaining ingredients and mix well. Spoon into a shallow 9-inch nonstick cake pan. Fold crust in quarters for each handling, then arrange over peaches. Trim off and discard excess pastry. Press border of pastry to the sides of the pan. Make several slits in the pastry to permit steam to escape. Bake in a preheated 425 oven about 35 to 40 minutes or more, until crust is golden. Serve warm or chilled.

WITH FRUCTOSE: Substitute 4 tablespoons granulated fructose for honey.

WITH SUGAR SUBSTITUTE: Omit honey. Put half the fruit mixture in the pan. Sprinkle evenly with sugar substitute (equal to 5 tablespoons sugar). Add remaining fruit and pastry upper crust.

Reduce baking time to 25 to 30 minutes. (125 calories per serving)

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