Fresh peaches are a must for this easy recipe. It came from an old VanHook Family recipe book, and this is exactly as written. I added just a pinch of salt and used extra large eggs.

2 pounds fresh peaches
1 cup sugar
2 Tbsp cornstarch
2 Tbsp butter, melted
2 whole eggs, beaten
1 pie crust

1. Peel the peaches and line bottom of crust with peach halves or quarters (turned up).
2. Mix sugar, cornstarch, margarine and eggs and pour over peaches in crust.
3. Bake at 425° about 30 minutes (longer if not firm in the center).

Servings: 8