Ingredients

1 cup flour
2 teaspoons baking powder
1/2 cup sugar
6 tablespoons butter, cut into pieces
1 egg, lightly beaten
1/4 cup half-and-half
2 1/2 pounds fresh peaches, peeled, pitted and cut into 1/4-inch slices (5-6 cups)
2 tablespoons fresh lemon juice
2 tablespoons apricot preserves
1 teaspoon mace
1/2 teaspoon cinnamon mixed with 2 tablespoons sugar
Vanilla ice cream

Directions

Preheat oven to 350 degrees.

Combine flour, baking powder, and 1/4 cup sugar; cut in 4 tablespoons butter to form coarse crumbs. Beat egg with half-and-half. Stir into flour until dough is moistened. Shape dough into a ball and chill for 15 minutes.

Toss peaches, lemon juice, preserves, mace and remaining sugar. Pour into 1 1/2-quart oval baking dish. Dot with remaining butter.

Roll out the dough to fit the top of the dish. Place it on top of the peaches; crimp edges to sides of pan to seal. Cut a few vents in dough; sprinkle generously with cinnamon sugar. Bake for 30-35 minutes or until crust is light golden brown. Serve hot with ice cream. Makes 4-6 servings.

Each serving contains 621 calories; 21 gm fat; 65 gm carbohydrate; 363 mg sodium; 105 mg cholesterol.