1 uncooked plain pie shell
Fresh peaches to fill shell (a little under ripe are best)
Juice of 1/2 lemon
1/2 c. sugar
2 tbsp. flour
1 egg, slightly beaten
1/2-1 c. cream or evaporated milk (plain milk works too)
1/4 tsp. vanilla or almond extract
Slivered almonds

Fill pie shell with sliced peaches and sprinkle with lemon juice. Combine remaining ingredients except for almonds and pour over the peaches. Sprinkle almonds on top.

Bake at 425 degrees for 10 minutes; then reduce heat to 350 degrees and bake for 40 minutes more.

Note: You may substitute other fresh fruit or a combination for the peaches.