Peach custard pie recipe

YIELD: 8 servings
1 c. all-purpose flour
2 tbsp. all-purpose flour
½ tsp. salt
⅓c. cold vegetable shortening
3 c. peeled and diced fresh peaches
1 c. granulated sugar
½ tsp cinnamon
¼ tsp nutmeg
3 tsp. granulated sugar
1 tbsp. butter
3 tbsp. all-purpose flour
3 large eggs
1. Prepare crust:
Preheat oven to 375 degrees F. In medium bowl with a fork mix flour, salt, shortening, and 2 tablespoon cold water just until dough begins to for m. On work surface, knead 2 to 3 times, until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12-inch round. Ease dough into 9-inch pie plate; crimp edge as desired. Chill until ready to use.
2. Prepare filling:
Mix sugar with ½ tsp cinnamon and ¼ tsp nutmeg. Toss peaches with 3 sugar mixture, ; let stand 5 minutes. In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth. Stir egg mixture into peach mixture; pour into pie crust. Bake 50 to 55 minutes or until filling has set and top is golden. Cool on wire rack. Chill at least 1 hour before serving.
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