Peaches and Cream Pie
Heavenly combination of sweet creamy filling topped with farm fresh peaches. Now this is summertime!
1 unbaked 9-inch pie shell
6 large fresh peaches, peeled, sliced
2 eggs, slightly beaten
3/4 cup sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1 1/2 cups milk
1/4 tsp. nutmeg (if desired)
1/4 tsp. cinnamon (if desired)
Sprinkle the bottom of pie shell with 1 Tbsp. sugar. Peel and slice peaches and arrange on unbaked shell.
In medium mixing bowl, combine all other ingredients and beat well. Pour over peaches. Bake in preheated 450 degree oven for 5 minutes. Reduce heat to 350 degrees and continue baking an additional 45 minutes or until custard is set.
Remove pie to baking rack and cool completely before serving.
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