Peaches and Cream Pie

This is one of my all-time favorite pies.  It doesn't quite measure up to lemon merengue, but it's a whole lot easier to make!  It just melts in your mouth and is simply marvelous.

If you're using fresh peaches, be sure they're nice and ripe as it's easier to remove the skins - aside from that, it'll taste a whole lot better!  Canned peaches are OK for this recipe, but fresh are always better.

4 or 5 fresh peaches (I prefer it more peachy, so 6 or 7)  peeled and sliced. OR 1 ea. 16 oz can peaches, drained.
1/2 pint heavy whipping cream
2/3 C sugar (1/2 C if using canned peaches)
4 Tbsp flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Mix everything but the peaches in a large bowl.  Fold in the peaches.  Pour in a pie crust (see previous recipe for that).  Bake at 400 degrees F. for 1 hour, or until a toothpick in the center comes out clean.

(photo courtesy of Taste of Home)