Recipe by phaylock
"An easy pie made with fresh peaches. Our family can't wait for peach season!"
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fresh peaches - pitted, skinned, and sliced
1 (9 inch)
This is very similar to a peach pie recipe that was handed down from my grandmother. Interestingly, hers makes one pie but all the other ingredients on Patti's recipe are doubled. (1 cup sugar, 1/4 cup flour, 2 tbl butter and 2 eggs). It probably just means more of that yummy custard. This is one of my top 10 foods of all time.
It is very easy to make and has a wonderful taste. It was fairly runny though and more of a soupy pie. We had to use bowls when eating it. But because it tastes so good, it went pretty fast. I would still make it again, perhaps using more flour.
I don't know if something was left out of this recipe but what I made was a flop. i used what was called for, baked per instructions, but it never set up all I had was juice.
Is there milk left out of this recipe? A custard, by definition, is made with milk and eggs. When I made the egg mixture, I could see right away it would not adequately cover the peaches. I added 1/4 cup of cream and it still just barely covered them. The pie has a good flavor, though, and disappeared quickly. I may make it again with my alteration.
I went to allrecipes to see if my mother-in-law's "peach custard" pie recipe was missing something--it was not. It's the same one as this and, while it's different in that there is no milk as in a traditional "custard" it's always a hit when I serve it this time of year,
I agree with the previous reviews of the pie being too runny. It did seem like something was missing.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Custard Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
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