Prize Winnipeg Peach Pie

• 34 cup granulated sugar
• 14 cup Robin Hood all-purpose flour
• 1 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 6 cups peaches, peeled and sliced
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 double crust pie crust

1. PREHEAT oven to 450F (230C).
2. CRUST: Prepare pastry according to directions for double crust pie.
3. Roll out bottom crust and fit into 9 (23 cm) pie plate.
4. FILLING: Mix together sugar, flour, cinnamon and nutmeg.
5. Combine sugar mixture with peaches and lemon juice.
6. Mix well.
7. Fill bottom crust with fruit mixture.
8. Dot with butter.
9. Place top pastry crust over filling.
10. Seal and flute edge.
11. Slash top crust for steam to escape.
12. Place pie on piece of foil to catch any drips.
13. BAKE on lower oven rack at 450F (230C) for 15 minutes, then reduce temperature to 350F (180C) and bake for 35 to 40 minutes longer or until fruit is tender and crust is golden.

sugar, flour, ground cinnamon, ground nutmeg, peaches, lemon juice, butter, crust pie crust

Taken from www.food.com/recipe/prize-winnipeg-peach-pie-137536 (may not work)