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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
•1 cup sugar
•1/4 cup flour
•2 eggs
•1 cup half-and-half
•1/2 teaspoon vanilla extract
•Pastry (store-bought or homemade) to line the bottom of a 9-inch pie pan, or a pre-made pie shell
•Peaches, sliced (about 2 cups; see above)
•Nutmeg
In a bowl, mix sugar with flour.
In another bowl, mix eggs with half-and-half and vanilla.
Combine dry and wet mixtures.
Line a 9-inch pie plate with pastry or fill the bottom of a pre-made 9-inch pie shell with sliced peaches. Pour milk mixture over peaches, slowly. Sprinkle with nutmeg.
Cover edges of pie to prevent burning.
Bake at 450 degrees for 15 to 20 minutes. Turn temp down to 350 degrees, bake for 40 to 45 minutes until middle of pie is set. Check crust with 10 to 15 minutes left of baking time to see if cover should be removed and crust browned.
Note: The sliced peaches should line the bottom of the pie crust and not fill it, as there has to be room for the custard mixture (the peaches rise to the top of the custard). I would say use approximately 2 cups of peaches sliced to start, then be prepared to add or take out a few more or less, depending on the size of the peaches being used.
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PEACH CUSTARD PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
•1 cup sugar
•1/4 cup flour
•2 eggs
•1 cup half-and-half
•1/2 teaspoon vanilla extract
•Pastry (store-bought or homemade) to line the bottom of a 9-inch pie pan, or a pre-made pie shell
•Peaches, sliced (about 2 cups; see above)
•Nutmeg
In a bowl, mix sugar with flour.
In another bowl, mix eggs with half-and-half and vanilla.
Combine dry and wet mixtures.
Line a 9-inch pie plate with pastry or fill the bottom of a pre-made 9-inch pie shell with sliced peaches. Pour milk mixture over peaches, slowly. Sprinkle with nutmeg.
Cover edges of pie to prevent burning.
Bake at 450 degrees for 15 to 20 minutes. Turn temp down to 350 degrees, bake for 40 to 45 minutes until middle of pie is set. Check crust with 10 to 15 minutes left of baking time to see if cover should be removed and crust browned.
Note: The sliced peaches should line the bottom of the pie crust and not fill it, as there has to be room for the custard mixture (the peaches rise to the top of the custard). I would say use approximately 2 cups of peaches sliced to start, then be prepared to add or take out a few more or less, depending on the size of the peaches being used.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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