Peaches and Cream Pie


4 to 6 ABBOTT PEACHES, peeled, pitted, cut in quarters or eighths
pastry for 9-inch pie
4 tablespoons flour
1 cup sugar
1 cup heavy cream
1/8 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon nutmeg

Line a 9-inch pie plate with homemade or pastry pie shell. Flute edges and prick the pie shell all over. Chill for 1 hour. Bake at 450° for 10 minutes, or until crust is done but not brown. Sift flour and sugar together. Add cream, salt, almond extract, and nutmeg; beat to blend well. Arrange peach slices in 1 layer in the crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices. Pour the cream filling over the peaches. Return pie to hot oven and bake for 10 minutes. Reduce heat to 350° and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.