Old Fashioned Fresh Peach Pie

From Better Homes & Gardens "New" Cookbook, Circa 1968. This has been and always will be my go to recipe when the Michigan Red Haven Peaches are in season.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 pie

Ingredients

•  pastry for double-crust pie
• 3⁄4 cup sugar
• 3  tablespoons flour or 3  tablespoons  instant tapioca
• 1⁄4 teaspoon nutmeg or 1⁄4 teaspoon cinnamon
• 5  cups  peeled sliced  fresh peaches
• 2  tablespoons butter

Directions

1. Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.