Rub butter very lightly into flour & salt with fingers until it resembles small peas. Make well in center & pour water into well, stirring quickly with index finger in spiral fashion from middle gradually moving to outside. Dough should be soft enough to gather into a ball, but not stick to fingers. Refrigerate 2-3 hours in plastic. Roll dough out to fill cookie sheet. With remaining dough re-roll & cut to make borders for sheet. Seal borders to the dough. Drain peaches, save juice. Slice peaches thin, arrange in rows on dough within the border. Thicken juice with cornstarch & add cinnamon & nutmeg. Pour just enough juice over peaches to coat them. Bake at 450 for about 45 minutes or until crust is golden brown. Serve warm or cold. MRS LEE E. (JOAN) FLOWERS From the
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 794.2mg||27 %|
|Potassium 83.2mg||2 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 45.4g|
|Protein 6.2g||9 %|
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Calories per serving: 225
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