Peach Custard Pie
{(rater>id=100|name=Peach Custard Pie|type=rate|headline=off)}
Preheat: 425° | Yield: servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:45-60 |
Ingredients
Filling
- 4 Large or 5 small ripe peaches; Or one 24 oz can of peaches, rinsed/drained (works well with canned peaches)
- 3 tbsp flour
- 3 tbsp brown sugar
- 1 egg slightly beaten
- 1 ½ c evaporated milk
Topping
- 2/3 C sugar
- 2 tbsp flour
- ½ tsp cinnamon
Directions
- Peel and cut the peaches in quarters or slices. Set aside. If using canned, you may not need the entire 24 oz, see how they spread out.
- Prep pie crust (Pillsbury premade are great), make fluted edges.
- Mix together flour and brown sugar and sprinkle over 9 inch pie crust.
- Arrange peaches, cut side up, on top of sugar mixture.
- Mix together egg and evaporated milk and pour over peaches.
- Mix together topping ingredients and sprinkle over top. (Ingredients will disappear into the milk/egg mixture, try to spread it around evenly as best you can.)
- Bake 15 minutes in a 425 degree oven, then lower heat to 350 and bake for another 30-45 min, until a silver knife inserted 1-inch from pastry edges comes out clean.
Notes
Timesaver – make several pre-measured batches of the dry ingredients for filling and topping while you have everything out, then store each separately in ziploc bags. Makes whipping up a pie on short notice really easy!
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