Country Peach Tart

1 single crust pie pastry (home-made or store bought)
1/4 cup granulated sugar
4 t all-purpose flour
1/4 t ground nutmeg

3 cups sliced, pelled peaches or nectarines (1 1/2 pounds)

1 T lemon juice

1 beaten egg

Powdered sugar

1. Line a baking sheet with foil; sprinkle lightly with flour. Roll pastry to 13 inch circle atop baking sheet.

2. Mix sugar, 4 t flour, and nutmeg. Stir in peaches and lemon juice. Mound peach mixture in center of crust, leaving a 2 inch border. Flord border up over peaches. Combine egg and 1 T water; brush on to the top and sides of the crust.

3. Bake at 375 oven for 40-45 minutes or till brust is golden. To prevent overbrowning, cover edge with foil the last 10-15 minutes of baking. Cool 30 minutes on baking sheet. Dust edges with powdered sugar.

NOTE: I used Dacia's peaches (yummy!). I also used a store bought crust and I didn't put the powdered sugar on. Also, very important, make sure you use a baking sheet with a lip or else put something underneath to catch the drips!