1 1/2 lbs. (3 c.) fresh peaches, peeled & sliced
1 (9") 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 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. If needed, cover crust edges to prevent overbrowning. Serve warm; or for a more firm pie, chill before serving. Refrigerate leftovers.