This recipe was clipped from a newspaper and found in a large collection, date unknown but likely just after WWII based on the information on the back. I’ve typed it below along with a scanned copy.

Peach Cream Pie

Line pie pan with rich pastry. Mix 1 tablespoon flour, 2 tablespoons sugar. Sprinkle over bottom of crust. Slice ripe peaches in about 1-2 inch slices and place around on sugar mixture. Beat one egg slightly. Add 3 tablespoons sugar and 3-4 cup sour cream. Pour over peaches and bake until firm. Bake at 400 degrees about 30 minutes. If you prefer, sweet milk can be used in place of sour cream. Cherries or raspberries also may be substituted for the peaches.