This 'bottomless' fruit pie is not endless, but it has no bottom crust! A cinnamon-nutmeg syrup spices up the filling for this peach wonder.

Deep-Dish Peach Pie

1 1/2 cups granulated sugar - divided use
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
6 cups sliced, pitted, peeled peaches
4 tablespoons butter
Pastry for 1 (9-inch) pie
Sweetened whipped cream for accompaniment

1. Preheat oven to 450°F (230°C).
2. In a mixing bowl, combine 1 1/4 cups sugar with salt, nutmeg, cinnamon and flour. Add peaches and toss until evenly coated. Spread in a round baking dish and dot with butter.
3. Roll out pie pastry to cover the baking dish with a 1/2-inch overhang. Press pastry to the edge of the dish and flute edges. Cut 3 vents in top and sprinkle with 2 tablespoons sugar. Bake for 10 minutes then reduce heat to 350°F (175°C) and bake 30 minutes more.
4. Combine cream and remaining 2 tablespoons sugar and whip to form stiff peaks. Serve pie with whipped cream.

Makes 8 servings.