1 9″ pie shell

5 fresh peaches OR 1 pint sliced peaches, drained

2 lg eggs

1/2 c sugar

1/4 tsp salt

2 tbs butter, melted

1 (14 oz) can sweetened condensed milk

Preheat the oven to 375 degrees.

Place the peaches in the unbaked piecrust. Mix the eggs with the sugar, salt, and butter. Beat until well blended.  Add the condensed milk. Beat once more until well blended. Pour the mixture over the peaches in the shell. Bake for 15 minutes. Decrease the heat to 350 degrees and bake for 40-50 more minutes longer, until the custard is firm and no longer jiggles in the middle. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie