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Cream peach pie

Cream Peach Pie

5 or 6 fresh peaches
1 cup granulated sugar
1 cup half-and-half or cream
3 to 4 tablespoons flour

Mix together and pour into unbaked pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 45 minutes or until done.

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Strawberry Glazed Pie

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.