Peaches and Cream Pie recipe

Prepared 9-inch pie shell
5 to 6 ripe peaches, peeled and halved
1 cup light cream
1 teaspoon almond or vanilla extract
2 eggs
1/3 cup granulated sugar, divided
2 tablespoons butter

Make pie shell in advance; chill. Arrange peach halves, pitted side up, in the unbaked shell. Combine cream, extract, eggs and 1/4 cup sugar; beat until well blended. Pour around peaches in shell. Dot tops of peaches with butter; sprinkle with remaining sugar. Bake at 350 degrees F for 1 hour or until crust is golden and filling is set. Cool on rack.