Peach Custard Pie


Photo: flickr user norwichnuts
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Ingredients

Crust: 10 - inch double crust
Filling:
29 ounces can sliced peaches in heavy syrup
3 tablespoons cornstarch
1 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
3 eggs, lightly beaten
cup buttermilk
1/2 cup butter; melted and cooled
1 teaspoon vanilla
3 tablespoons reserved peach syrup

Preparation

1
Preheat oven to 400 F.
2
Drain peaches and reserve 3 tablespoons of the peach syrup, Set aside.
3
In a large bowl combine and mix
4
Cornstarch, sugar, nutmeg and cinnamon.
5
Add and mix well eggs, buttermilk, butter and reserved peach syrup.
6
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.
7
Bake for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Tools

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About

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.

Yield:

8 servings

Added:

Thursday, December 10, 2009 - 4:53pm

Creator:

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