Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
   3      tablespoons   all purpose flour
     1/4  teaspoon      ground nutmeg
     1/4  teaspoon      ground cinnamon
   6      cups          fresh peaches, peeled, thickly sliced
                        --about 3 pounds of peaches
   3      tablespoons   grenadine syrup
   2      tablespoons   lemon juice
   2      tablespoons   butter or margarine
                        pastry for single-crust pie

Preparation:

In large bowl combine sugar, flour, nutmeg, and cinnamon. Add peaches and toss till well coated. Let mixture stand for 5 minutes. Carefully stir in grenadine and lemon juice. Turn mixture into a 1 1/2 quart casserole or a 10 inch round deep baking dish, spreading peaches evenly. Dot with butter or margarine. Prepare and roll out pastry to an even 9 inch or 11 inch circle (depending on dish size). Cut slits in pastry. Place over peach mixture in baking dish. Trim pastry. Flute to sides of dish but not over edge. To prevent overbrowning, cover edge with foil. Place dish on baking sheet in oven. Bake in 375F oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or till crust is golden. Cool on rack before serving. If you want a bottom crust also, simple line bottom of dish with pastry, and trim to edge of dish.