3 Tablespoons cornstarch
2 cups milk
1/4 teaspoon salt
2/3 cup sugar
2 large eggs yolks
1 teaspoon vanilla
1 pint peaches, peeled and sliced and mixed with 1 Tablespoon lemon juice
1 baked pie shell
for the Meringue:
2 large egg whites
3 Tablespoon sugar
Blend the cornstarch with a little milk, then add to the rest of the milk, along with the salt, sugar and slightly beaten egg yolks.
Cook and stir in a double boiler until the mixture thickens.
Remove from heat and stir in the vanilla.
Drain the peaches and lay the peaches in the bottom of the baked pie shell.
Pour cooled custard over the peaches and bake in a preheated 425ºF oven for 10 minutes, then reduce heat to 400ºF and continue baking for about another 30 minutes or until the custard is lightly set and the peaches are done.
While the pie is baking, create a meringue by beating the egg whites and sugar until stiff.
After you remove the pie from the oven, cover with the meringue all the way to the crust and return to the oven to color.