After retiring my mom sold pies for a little extra spending money. In 7 years she baked about 1600 pies. I had a couple favorites but the best of all times was this peach pie. It is very different then your traditional peach pie but once you have had this you will want it again and again.
Fill deep dish unbaked pie crust with peaches. Mix together sugar, egg yolks, flour, cream, butter, and extract. When mixture is well combined pour over the peaches in the pie shell. Put in a 400 degree for 8 min. Then reduce heat to 350 degrees for about 40 min. The center of the pie should be set.
In the last couple minutes of baking make meringue. Beat the egg whites until frothy. Add 1/4 c. sugar slowly as you beat and continue beating until stiff peaks form. Put meringue on the pie and return it to the oven until meringue has golden peaks.
This pie is best served room temperature or cooled. If it isn't peach season you can use frozen peaches that are thawed and drained.
This can also be made with Rhubarb. Use an additional 1/2 cup sugar.