12 to 15 fresh peaches, peeled and sliced (about 16 cups) 1/3 cup all-purpose flour 1/2 teaspoon ground nutmeg

3 cups sugar 2/3 cup butter 1 1/2 teaspoons vanilla extract 2 (15-o !) pac"ages refrigerated piecrusts 1/2 cup chopped pecans, toasted 5 tablespoons sugar, divided #$eetened $hipped cream %reparation 1! %reheat oven to &'5(! #tir together peaches, flour, nutmeg, and 3 cups sugar in a )utch oven! *ring to a boil over medium heat+ reduce heat to lo$, and simmer 1, minutes! -emove from heat+ stir in butter and vanilla! #poon half of mixture into a lightl. greased 13- x /-inch ba"ing dish! 2! 0nroll 2 piecrusts! #prin"le 1/& cup pecans and 2 1bsp! sugar over 1 piecrust+ top $ith other piecrust! -oll to a 1&- x 1,-inch rectangle! 1rim sides to fit ba"ing dish! %lace pastr. over peach mixture in dish! 3! *a"e at &'5( for 2, to 25 minutes or until lightl. bro$ned! 0nroll remaining 2 piecrusts! #prin"le 2 1bsp! sugar and remaining 1/& cup pecans over 1 piecrust+ top $ith remaining piecrust! -oll into a 12-inch circle! 2ut into 1-inch strips, using a fluted pastr. $heel! #poon remaining peach mixture over ba"ed pastr.! 3rrange pastr. strips over peach mixture+ sprin"le $ith remaining 1 1bsp! sugar! *a"e 15 to 14 minutes or until lightl. bro$ned! #erve $arm or cold $ith $hipped cream!