Peaches and Cream Pie

Easy and yummy. 8 servings. Pre-heat oven to 375° F.

3 cups fresh peaches, peeled and sliced 1 9-inch pie shell, unbaked
1 cup sugar
2 large eggs
¼ cup flour
¼ teaspoon salt
1 cup LDF Whipping Cream
1 teaspoon vanilla extract

Scald the peaches for about 20 seconds, in boiling water to make them easy to peel. Slice peaches about ¼” thick and place in pie shell. Beat the eggs in a medium bowl and add the sugar, flour and salt. Add the cream and vanilla and stir well. Pour evenly over the peaches.

Bake at 375° F. for 40-50 minutes. Check that center shakes slightly when moved. Serve warm, or chill for a firmer pie.