Preheat oven to 425 degrees F. Prepare pie pastry.
Place prepared peach halves tightly together in one layer into the pastry-lined plate.
In a medium bowl, beat eggs with a whisk. Add sugar, flour, and heavy cream or sour cream; whisk until thoroughly blended.
Remove from oven and serve slightly warm or at room temperature (your choice as pie is excellent both ways).
Makes 8 to 10 servings.
* I often use a purchased pie crust when I am in a hurry.
** How to peel peaches: Place peaches in a large pot of boiling water for 10 to 15 seconds or until the skin splits. Remove peaches from hot water with a slotted spoon. Using a small knife or even your hands, peel off the skin. This can be messy, so do the peeling over a sink or a bowl.
Peaches and Cream Pie Recipe: https://whatscookingamerica.net/peachcreampie.htm