Peaches and a smooth creamy custard bake up into a dessert that's the talk of any party.

1		Unbaked deep-dish 9- or 10-inch pie shell
2	cans (16 oz ea)	Sliced peaches, drained
1	C	Granulated sugar
1/4	C	All-purpose flour
1/2	pint (1 cup)	Heavy cream
2	lg	Eggs

• Heat oven to 375°. Fill pie shell with peaches.
• Mix sugar and flour in a medium-size saucepan; stir in cream and cook over medium heat until mixture simmers. Remove from heat.
• In samll bowl, beat eggs with electric mixer on high until light yellow in color. Stir a little hot cream mixture into eggs, then stir egg mixture into cream. Cook over medium heat, stirring constantly until custard thickens, about 5 minutes. Pour over peaches in shell; bake until custard sets, about 45 minutes.

  Makes one 9- or 10-inch deep-dish pie.