Peach Cream Pie

1 1/2 pounds (3 cups fresh peaches (peeled and sliced
2 eggs
1/4 cup flour
1 9 inch unbaked pie shell
1 cup sugar
1 tsp. vanilla
1 cup heavy cream
dash of salt

Place peaches in pie shell. Beat eggs slightly, mix in flour, sugar, and salt. Stir in vanilla and cream mix well. Pour over peaches. Bake for 40 to 50 minutes at 375 degrees or until center shakes slightly when moved. (you can cover edges of pie crust with foil if you don't want them to turn to brown). You can serve warm or cold. When it is cold the pie will be firmer and dish up better. But if you like warm peaches and cream and a scoop of ice cream go for it.