2 1/2 cans cling peaches
3/4 cup brown sugar, packed
1/2 cup sifted flour
1/4 cup soft butter
1/2 teaspoon nutmeg
2 tablespoons rum
one 9-inch pastry shell
Line pie with pastry. Rub 1 tablespoon flour over it. Drain peaches. Cover
pastry with drained peaches building them up on sides. Blend sugar, flour,
butter and nutmeg. Sprinkle over peaches, leaving outside edge uncovered
for 1 1/2 inches. Bake at 400°F for 25 minutes (until pastry and topping
are crisp). While warm, pour hot rum over it and ignite.