Note: From Terry. Lots of requests for this recipe. We always make this recipe without the pie crust. Haven't tried it with the crust, actually. We just use a baking dish instead of a pie plate. Ripe peaches in season make all the difference in this pie. For a 13x9 inch pan, use eight peach halves and triple, or even quadruple, the custard ingredients.
Fill an uncooked pie shell with peeled, halved fresh peaches. Mix a heaping tablespoon of flour and 1/2 cup sugar. Sprinkle over peaches. Bake 350 for 15 minutes. In a bowl mix 1/2 cup evaporated mik and 1 egg. Beat lightly. Add 1/2 cup sugar, pinch of salt, 1 tsp cinnamon, and a sprinkling of nutmeg. Bake 300 degrees until custard sets, about 45 minutes.
