Peach Chess Pie - cooking recipe

Ingredients

4 to 5 peaches, peeled and halved
1 (9-inch) pie shell (unbaked)
1 c. sugar
1/3 c. butter or margarine, softened
1/3 c. flour
1 egg, slightly beaten
1/4 tsp. vanilla

Preparation

Peel peaches and cut in half.
Place in bottom of unbaked pie shell with cavity side down.
The number of peaches you use depends on their size.
Beat sugar and butter or margarine.
Work flour into this mixture (I mix the flour with the sugar, it is easier that way), then beat in egg until blended.
Add vanilla and stir to blend.
Spread over top of peaches.
Bake in a 375\u00b0 oven for 30 minutes.
Puncture the crust that has formed on top of the pie.
Lower heat to 300\u00b0 and bake an additional 30 minutes. Custard should be slightly firm.