Peach Pot Pie

Peach Pot Pie

For the filling:
6 to 7 peaches, ripe, medium in size, cut into 1 inch pieces
1/2 lemon, juiced, Meyer lemons are best
1 cup scant sugar, granulated
1 pinch nutmeg, ground
1 pinch cinnamon, ground
1 pinch salt
5 tsp corn starch

Combine the dry ingredients. Toss together the peach chunks with the lemon
juice. Add and toss together with the dry ingredient mixture.

Divide evenly in you individual baking dishes. Brush each dough disk with
milk. Cover each dish with dough. Cut some vent holes in the dough and
sprinkle with sugar.

Bake at 400 degrees for approximately 30 to 40 minutes or until fruit is
bubbling and thickened.

Serve as hot as you can handle, or cool to room temperature but eat the same day.

Serve with vanilla ice cream,