Peach Custard Pie

1 9-inch unbaked pie shell
4 large or 5 small very ripe peaches, peeled and sliced
5 tablespoons flour, divided
3 tablespoons brown sugar, packed
1-1/2 cups evaporated milk
1 egg, slightly beaten
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Preheat oven to 425°F.

Mix 3 tablespoons of the flour and all the brown sugar. Sprinkle in the bottom of the pie shell. Arrange the sliced peaches on top of the flour/sugar mixture.

Combine the milk and egg, and pour over the peaches. Combine the remaining 2 tablespoons flour, white sugar, cinnamon and nutmeg, and sprinkle evenly over the peaches and milk mixture.

Bake for 50 minutes or until a knife inserted in the middle of the pie comes out clean. Makes one pie.

Prep time: 10 minutes; Cooking time: 50 minutes; Total time: 1 hour