In honor of Labor Day, here's something for all you hard working people out there. My sister first served it at a Labor Day picnic and now I can't imagine the holiday without this dessert. I used to recommend using only the most lusciously ripe fruit available. However, after living in AK and coping with underripe and mealy peaches, I've found it will work with less-than-perfect fruit. Nectarines are good, too.

Peaches and Cream Pie

One 9 inch unbaked crust
One cup half and half
One cup sugar
1/4 cup flour
One tsp vanilla
One half tsp almond extract
Six or seven peeled/pitted/sliced peaches
Cinnamon

Preheat oven to 350 degrees.

Whisk together half and half with sugar and flour in a large mixing bowl. Slice peaches directly into the bowl. Mix gently so that the fruit is coated. Pour mixture into the crust.

Bake pie approximately 45 minutes. As soon as it's out of the oven, shake cinnamon over the top until the pie is completely covered with spice. This may appear to be too much - it isn't.

Cool the pie to room temperature or serve slightly warm. Due to its "saucy" nature, use bowls for serving. Happy Baking!