Vivian's Peach Pie
(Vivian Chadsey)

This pie should be made only when peaches are very ripe, firm and tasty. The crust is important -- don't substitute.

Crust:

    1/2 Cup butter
    1 (3 oz) package cream cheese
    1 Cup all purpose flour
    1/2 teaspoon salt

Cream butter and cream cheese together. Blend in flour and salt. Turn out on wax paper, wrap well and refrigerate several hours or overnight. Roll out to fit 10" pie pan (no top pastry needed). Press dough into bottom and sides of pan.

Filling:

    6-8 large peaches. Heap them a bit, they will cook down.
    2 eggs, well beaten
    1 Tablespoon melted butter
    1 Cup sugar
    1 Tablespoon flour

Mix filling well and pour evenly over peaches. Bake at 450 ° for 5 minutes. Reduce heat to 350 ° for 30 minutes -- or longer, until custard is set. Cool.