Cream Peach Pie

1 pie crust
4 cups fresh peaches (or 29 oz. can of peaches)
1/2 cup sugar
1/4 cup flour
1 cup cream
1 egg
nutmeg, (optional)

Line pie plate with un-baked pie crust, flute edges.

Peel, pit, and slice peaches (Maurine likes to leave the peaches in halves). If using canned peaches, drain well. Arrange peaches in pie shell.

Combine and mix well sugar and flour. Add cream and egg. Beat well. Pour custard mixture over peaches and sprinkle with nutmeg. Bake at 350 degrees for 1 hour.

Pie may be served warm or chilled, garnish with a sprig of mint, if desired.

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