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.