Monday, August 10, 2009
" PEACH CUSTARD PIE "
If not apple pie, than it's peach pie. Both are my favorites. I use canned peaches in this recipe and you can't tell they are canned. I entered this recipe in the New Mexico State Fair and won a Blue Ribbon. The judge couldn't believe the peaches were canned. This is an easy recipe. If you have trouble making a crust, just make the filling as a peach custard. That's what my mom does and everybody loves it. Baking with Lots of Love comes from all your heart n soul. Share this recipe or any one of my recipes with your family and friends and show them that you can also bake with Lots of Love.
Peach Custard Pie
Crust: 10 - inch double crust
( see pie crust recipe post dated 5/24/2009 )
Preheat oven to 400 F
Drain peaches and reserve 3 tablespoons of the peach syrup, Set aside.
1- 29 oz. can sliced peaches in heavy syrup
In a large bowl combine and mix:
3 tablespoons cornstarch
1 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Add and mix well:
3 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup butter; melted and cooled
1 teaspoon vanilla
3 tablespoons reserved peach syrup
Stir in drained peaches until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Flute edges. Brush with 2 tablespoons melted butter. Sprinkle with 3 tablespoons sugar.. Cut slits or designs on top of crust to allow steam to escape.
Bake for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
If you don't want to use a crust. Make filling according to directions. Pour filling into a buttered dish and bake for 45 minutes or until a toothpick inserted in middle comes out clean.
Yields: one 10 - inch pie.