Directions: 1. In a large bowl, combine sugars; add peaches and toss gently.
Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom
pastry; trim even with edge. Set aside. Drain peaches, reserving
2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon
and salt; gradually stir in reserved juice. Bring to a boil; cook
and stir for 2 minutes or until thickened. Remove from the heat;
stir in lemon juice and butter. Gently fold in peaches. Pour into
3. Roll out remaining pastry; make a lattice crust. Trim, seal and
flute edges. Cover edges loosely with foil. Bake at 400° for 50-
60 minutes or until crust is golden brown and filling is bubbly.
Remove foil. Cool on a wire rack. Yield: 6-8 servings.