Anonymous Tue May 23 19:40:36 2006

3/4 cup sugar

3 tablespoon all purpose flour

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

6 cups fresh peaches, peeled, thickly sliced

--about 3 pounds of peaches

3 tablespoon grenadine syrup

2 tablespoon lemon juice

2 tablespoon butter or margarine

pastry for single-crust pie

In large bowl combine sugar, flour, nutmeg, and cinnamon. Add peaches and toss till well

coated. Let mixture stand for 5 minutes. Carefully stir in grenadine and lemon juice. Turn

mixture into a 1 1/2 quart casserole or a 10 inch round deep baking dish, spreading

peaches evenly. Dot with butter or margarine. Prepare and roll out pastry to an even 9 inch

or 11 inch circle (depending on dish size). Cut slits in pastry. Place over peach mixture in

baking dish. Trim pastry. Flute to sides of dish but not over edge. To prevent overbrowning,

cover edge with foil. Place dish on baking sheet in oven. Bake in 375F oven for 25 minutes.

Remove foil. Bake for 30 to 35 minutes more or till crust is golden. Cool on rack before

serving. If you want a bottom crust also, simple line bottom of dish with pastry, and trim to

edge of dish. Posted to BBQ List by Danny Gaulden on Jul 02, 1997