Instructions: Rub butter very lightly into flour & salt with fingers until it resembles small peas. Make well in center & pour water into well, stirring quickly with index finger in spiral fashion from middle gradually moving to outside. Dough should be soft enough to gather into a ball, but not stick to fingers. Refrigerate 2-3 hours in plastic. Roll dough out to fill cookie sheet. With remaining dough re-roll & cut to make borders for sheet. Seal borders to the dough. Drain peaches, save juice. Slice peaches thin, arrange in rows on dough within the border. Thicken juice with cornstarch & add cinnamon & nutmeg. Pour just enough juice over peaches to coat them.

Bake at 450 for about 45 minutes or until crust is golden brown. Serve warm or cold.

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