Peach Custard Pie I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 30, 2012
I agree with the previous reviews of the pie being too runny. It did seem like something was missing.
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Reviewed: 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,
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Photo by Pam-3BoysMama
Reviewed: Jul. 11, 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.
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
Reviewed: 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.
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Reviewed: 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.
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Photo by KelsW

Cooking Level: Intermediate

Home Town: Lower Sackville, Nova Scotia, Canada
Living In: Fergus, Ontario, Canada

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Reviewed: Aug. 27, 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.
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