Peach Custard Pie
Crust: 10 - inch double crust
( see pie crust recipe post dated 5/24/2009 )
Preheat oven to 400 F
Filling;
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.
I love peach pie, this recipe sounds so delicious !
ReplyDeleteSounds so delicious. Well it is off to the store for more peaches. Thanks, Connie
ReplyDeleteReally does sound like a wonderful recipe!
ReplyDeletethis sounds delicious
ReplyDeleteThis looks super yummy, I'll have to try it! Thanks so much for the recipe!
ReplyDeleteWhat a yummy idea. We don't have as many local peaches as I would like so this sounds like the perfect recipe to get that "off the tree" flavor!
ReplyDeleteChristi @ A Southern Life
http://asouthernlife.com