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

Place peaches in unbaked pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. Pour oven peaches.

Bake at 375°F for 40 to 50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming to brown, cover edges with foil if desired.) Serve warm; or for a firmer pie, chill before serving. Refrigerate any leftovers.