This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Fresh Peach Custard Pie
375°F for 30-40 min.
or till knife inserted in center comes out clean

9″ unbaked pie shell
3 c. fresh sliced peaches
1 c. light cream – (scalded)

Combine:

2/3 c. sugar – 1/4 tsp. salt and 2 Tbs. flour

Add:

2 beaten eggs and the light cream.

Pour over peaches.

Top with 1/2 tsp. ground nutmeg.

Bake.