Cinnamon-Peach Pie

In medium bowl combine flour, 2 tablespoons sugar and cinnamon; mix well. With a pastry blender or two knives cut in shortening until mixture resembles coarse crumbs. With fork stir in water, 1 tablespoon at a time until pastry holds together, shape into ball.

On lightly floured pastry cloth or board, roll out pastry to an 11″ circle. Carefully fit into microwave safe 9″ pie plate. Decoratively crimp edge. With fork, prick bottom and side. Microwave on High 10 minutes, turning plate every 3 minutes. Cool on wire rack.

In microwave safe large bowl, toss peach slices with lemon juice. In small bowl, combine 1/2 cup sugar, the tapioca, and nutmeg, mixing well. Toss with fruit; let stand 15 minutes. Microwave on High 10 minutes or until juices are clear and slightly thickened. Spoon into prepared pie shell; refrigerate at least 3 hours.

Before serving, in small glass bowl, microwave preserves on High 1 minute; brush on top of pie and crust edge. Garnish pie with whipped topping and additional peach slices, if desired. Makes 8 servings.