For Custard:
1 pint fresh peaches, chopped
1 tsp. flour
3 eggs, separated
Sugar to taste
1 deep dish pie shell

For Meringue:
3 egg whites
¼ tsp. cream of tartar
6 T. sugar
½ tsp. vanilla extract

For custard: Preheat oven to 350º. Chop peaches and sweeten with sugar. Add egg yolks and flour and combine well. Pour into unbaked pie shell. Cook at 350º until thickened. For meringue: Beat egg whites with cream of tartar until frothy. Gradually add 6 T. sugar and ½ tsp. vanilla extract, beating continuously until stiff. Spread meringue over cooled custard and returned to oven until lightly browned.