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

Place sliced peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. 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. (Edges can be covered with foil to prevent over browning). Serve warm or chilled. Refrigerated leftovers.