PEACH CUSTARD RECIPE RECIPES

PEACH CUSTARD PIE III RECIPE | ALLRECIPES

Peach Custard Pie III Recipe | Allrecipes image

This is a delicious pie that I got from an aunt of mine. It may not look good but it is delicious.

Provided by OKBEE

Categories Desserts Pies Fruit Pies Peach Pie Recipes

Yield 1 pie

Number Of Ingredients 10

Ingredients

1 (9 inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons brown sugar
5 large fresh peaches - peeled, pitted and halved
1?½ cups evaporated milk
1 egg, beaten
? cup white sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.

Nutrition Facts : Calories 277.7 calories, CarbohydrateContent 43.5 g, CholesterolContent 37 mg, FatContent 9.5 g, FiberContent 0.6 g, ProteinContent 5.3 g, SaturatedFatContent 3.2 g, SodiumContent 166 mg, SugarContent 32.1 g

PEACH CUSTARD PIE RECIPE - FOOD.COM

Peach Custard Pie Recipe - Food.com image

Wonderful when peaches are ripe, and even works with frozen peaches (though it's not nearly as good). From the King Arthur Flour web site.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 pie crust, fitted into a 9 inch dish
1 cup sugar (7 1/4 ounces)
1/4 cup flour (1 ounce)
1/4 teaspoon salt
2 large eggs
1 cup sour cream or 1 cup heavy cream
1 tablespoon rum or 2 drops butter-rum flavoring (a scant 1/8 teaspoon)
1 teaspoon vanilla
4 -5 ripe peaches, peeled and diced coarsely (3/4-inch cubes are about right, about 1 pound)
1/4-1/3 cup crystallized ginger, finely minced (but delicious) (optional)
3/4 cup confectioners' sugar (3 ounces)
1/2 cup flour (2 ounces)
1/4 cup butter, melted (2 ounces)

Steps:

Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
(This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
Some will sink; that's OK, they're supposed to.
Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
Bake the pie in a 400°F oven for 20 minutes.
Make the topping while the pie bakes.
Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
Refrigerate any leftover pie.

Nutrition Facts : Calories 607.8, FatContent 27.2, SaturatedFatContent 12.3, CholesterolContent 102.3, SodiumContent 375.6, CarbohydrateContent 84.8, FiberContent 3, SugarContent 57.9, ProteinContent 7.3

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