Carolina Peach Pie

My friend, Helen Elliott, gave me this recipe many years ago and it's the only recipe I'll use for peach pie. At the time of this posting, Helen is still going strong at 107 years old. She's the most refined lady I know. ...And she has great taste in pie. ;)

Pastry for 9-inch double-crust pie
1 cup sugar
2 Tbsp. flour
½ tsp. cinnamon
¼ tsp. nutmeg
pinch salt
6-8 large peaches, peeled and sliced thin (about 5 cups)
1 tsp. fresh lemon juice
2 Tbsp. butter or margarine, cut up
        Prepare your favorite pastry recipe. Preheat oven to 425°. Shape pastry into balls, one slightly larger than the other; flatten into disks. On a lightly floured surface, roll larger disk into 11-inch circle. Fit loosely into 9-inch pie plate.
        Combine sugar, flour, nutmeg, cinnamon and salt in bowl. Add peaches and lemon juice to bowl; toss to coat. Spoon filling into pastry crust. Dot with butter. Roll remaining pastry into 9½-inch circle and cut into ½-inch wide strips. Arrange in lattice pattern over pie. Fold edge of bottom crust over strip ends; flute edge.
        Place pie on cookie sheet and bake 20 minutes. Reduce oven temperature to 375° and bake 40 minutes more, until fruit is tender when pierced with fork and center is bubbly. Makes 8 servings.