9 inch pie shell, unbaked
1 c. sugar
3 tbsp. flour
1/2 tsp. ground nutmeg
3 eggs, slightly beaten
1 (6 oz.) can evaporated milk
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 1/2 c. fresh peach puree
1 c. milk

Combine sugar, flour, salt and spices. Add peach puree and stir well. Add eggs, milk and evaporated milk; blend. Pour part of mixture into unbaked pie shell. Place in oven and then carefully pour in the remaining mixture.

Bake in very hot oven (450 degree) 10 minutes, then in slow oven (325 degrees) about 45 minutes or until knife comes out clean when inserted halfway between center and outer edge of pie. Cool to serve.

Peach Puree: Peel soft, ripe peaches and put through a sieve, colander or food mill. Or use an electric blender.