Put about 2 to 2 1/2 cups of peaches in an unbaked pie crust. (I use my frozen peaches which were sweetened a little and sliced.)

For the custard, beat 2 eggs with about 3 tablespoons sugar. Add 1 cup milk and 1/2 teaspoon vanilla and a couple of drops of almond extract. Mix and pour over sweetened peaches. Bake at 425 degrees for about 40 minutes or until custard is set. Can turn oven to 350 degrees if getting too brown.