10-inch unbaked pie crust

FILLING:

1 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. vanilla
2 tbsp. fresh lemon juice
4 tbsp. butter, melted
2 lg. eggs, lightly beaten
7 ripe peaches

To make the filling, combine sugar, flour, vanilla, lemon juice, butter and eggs in a mixing bowl. Mix just until smooth and set aside.

Peel 5 of the peaches and cut them in half lengthwise. Arrange the halves, pitted side down, in the unbaked pie shell. Peel remaining peaches and cut them in 1/2 inch slices. Place slices between crevices of the peach halves in the pie shell. Pour egg mixture over the peaches. Bake in center of 325 degree oven for 1 hour.

Then raise heat to 350 degrees and bake for another 20 to 25 minutes or until custard is set. Cool pie on a rack for at least 30 minutes or longer before serving.