* 6 cups sliced peaches. Prepare pastry for 20 cm single crust pie. Set aside. Sprinkle lemon juice over peach slices in large bowl. Mix 1.25 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1.5 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 4 cm overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream.