Fresh Peach Custard Pie


3 c. sliced fresh peaches
1 unbaked (9-inch) pastry shell
2/3 c. sugar
1/4 tsp. salt
2 Tbsp. all-purpose flour
2 eggs, beaten
1 c. light cream, scalded
1/2 tsp. ground nutmeg


Place peaches in pastry shell. Combine sugar, salt, and flour with eggs. Stir in cream. Pour over peaches. Sprinkle with nutmeg. Bake in moderate oven (375°) for 30 to 40 minutes or until knife inserted halfway between center and edge comes out clean.