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1-1/2 lbs. (3 c.) fresh peaches, peeled and sliced
1 (9 inch) unbaked pie shell
2 eggs
1 c. sugar
1/4 c. all-purpose flour
1 c. heavy cream
1 tsp. vanilla

Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, and flour. Stir in cream and vanilla, blend well. Pour over peaches. Bake at 375 degrees for 40 to 50 minutes or until center shakes slightly when moved. Serve warm; or for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.