Editor’s Note: The original recipe featured in the Old Bridge Cookbook calls for a regular 9-inch pie shell, but some of our readers say they prefer to use a deep dish pie shell for extra room.
2 tablespoons butter
One 9-inch pie shell, unbaked
3 cups peaches, peeled and sliced
⅔ cup sugar
¼ cup flour
¼ teaspoon nutmeg
1 cup cream
Preheat oven to 425°. Cut butter into small pieces and dot pie shell with butter. Cover with peaches. Combine sugar, flour, and nutmeg. Stir in cream. Pour over peaches. Bake for 35 to 40 minutes. Chill before serving.
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