Whole wheat piecrust:

Mix together: 1 ½ cups whole wheat pastry flour

¼ cup unbleached white flour

¾ teaspoon salt

Cut in 10 tablespoons chilled butter until mixture is crumbly.

Add 4 to 6 tablespoons cold water.

Form the dough quickly and gently. Make it into a ball. Roll out to make crust bottom

of pie pan, saving some dough for lattice top of pie. Fill with peach mixture then make

strips for lattice pie top. Crimp edges of pie crust with fork and sprinkle a dash of sugar on top of the pie.

Peach mixture:

Combine: ½ to ¾ cup sugar,

3 tablespoons unbleached white flour

¼ teaspoon nutmeg

¼ teaspoon cinnamon

dash salt

Add to 5 cups sliced fresh Utah peaches and mix.

Fill pie and bake at 400 degrees F for 45 to 50 minutes or until golden brown.