Peach Custard Pie I Recipe - Allrecipes.com
Peach Custard Pie I Recipe

Peach Custard Pie I

Recipe by  

"An easy pie made with fresh peaches. Our family can't wait for peach season!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the sliced peaches in an unbaked pastry shell.
  3. In a medium bowl, combine sugar, flour, salt, cinnamon and egg. Beat well and pour over peaches.
  4. Bake on bottom rack at 400 degrees F (200 degrees C) for approximately 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2003

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.

 
Most Helpful Critical Review
Sep 10, 2003

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.

 

7 Ratings

Aug 10, 2004

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.

 
Jul 12, 2010

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.

 
Aug 17, 2011

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,

 
Jul 31, 2012

I agree with the previous reviews of the pie being too runny. It did seem like something was missing.

 
Jul 20, 2014

Okay so I bake a lot and this recipe is seriously flawed. Some significant changes need to be made for it to turn out like the picture. I tried ultragel for thickener and that was a huge step in the right direction and also 1.5 eggs but still that was insufficient.

 

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Nutrition

  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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