FRESH PEACH CUSTARD PIE
Steps:
- 1. Arrange peaches in the bottom of the pie shell.
- 2. In a mixing bowl combine eggs, sugar, salt and flour. Add cream and vanilla, stir till smooth.
- 3. Pour mixture over peaches. Bake at 400 degrees for 10 minutes. Reduce heat to 375 degrees and bake additional 30-40 minutes or till knife comes out clean
PEACH CUSTARD CRUMBLE PIE
This peach crumb pie recipe evolved from a recipe I obtained from a wedding gift cookbook. Delicious as it was, I wanted to make it all mine. After several years I think I have it.
Provided by 2WolfeCatPack
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Dust the pie crust with flour.
- Combine sugar, flour, butter, eggs, and nutmeg for filling in a medium bowl. Gently fold in peaches. Pour into the prepared pie crust.
- Mix flour, oats, brown sugar, and cinnamon for topping together in another bowl. Pour in melted butter and toss with a fork until crumbs form. Sprinkle the crumb mixture over the pie filling.
- Bake in the preheated oven until lightly browned, about 45 minutes.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 65.6 g, Cholesterol 82.1 mg, Fat 22.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 10.9 g, Sodium 142.6 mg, Sugar 41.6 g
PEACH CUSTARD PIE III
This is a delicious pie that I got from an aunt of mine. It may not look good but it is delicious.
Provided by OKBEE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
- In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
- In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
- Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 43.5 g, Cholesterol 37 mg, Fat 9.5 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 32.1 g
PEACH CUSTARD PIE
Wonderful when peaches are ripe, and even works with frozen peaches (though it's not nearly as good). From the King Arthur Flour web site.
Provided by Tracy K
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
- Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
- Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
- Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
- (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
- Some will sink; that's OK, they're supposed to.
- Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
- Bake the pie in a 400°F oven for 20 minutes.
- Make the topping while the pie bakes.
- Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
- To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
- After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
- Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
- Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
- Refrigerate any leftover pie.
Nutrition Facts : Calories 607.8, Fat 27.2, SaturatedFat 12.3, Cholesterol 102.3, Sodium 375.6, Carbohydrate 84.8, Fiber 3, Sugar 57.9, Protein 7.3
PEACH CUSTARD PIE
This recipe is indeed easy as pie. And it is delicious! I have always used fresh peaches but I'm sure canned peaches, well drained, would work well, too.
Provided by bert2421
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle tapioca on bottom of shell.
- Slice peaches into shell.
- Combine eggs and sugar and pour over peaches.
- Sprinkle with cinnamon and dot with butter.
- Bake 10 minutes at 400, then 45-50 minutes at 350.
- Cool and Serve- Keep refrigerated.
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- Prepare the Crust: Pulse flour, granulated sugar, and salt in a food processor until combined, 3 or 4 times. Add butter and shortening, and pulse until mixture resembles coarse meal, 8 to 10 times. Drizzle in water, 1 tablespoon at a time, and pulse until dough begins to clump together. Gather dough into a ball, and flatten into a disk. Wrap in plastic wrap, and chill 30 minutes.
- Preheat oven to 375°F. Roll dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured work surface. Fit dough into a 9-inch pie plate. Fold edges under, and crimp. Prick bottom and sides with a fork. Line dough with parchment paper; fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and parchment paper; bake until lightly browned, 5 to 10 minutes. Transfer to a wire rack, and cool piecrust completely, about 30 minutes.
- Prepare the Filling: Whisk together sugar, heavy cream, butter, flour, salt, ginger, and eggs in a medium bowl until completely smooth. Place peaches in cooled piecrust, and pour sugar-cream mixture evenly over peaches.
- Bake pie at 375°F until almost set in the middle, 40 to 45 minutes, covering edges with aluminum foil during the last 10 to 15 minutes, if needed, to prevent excessive browning. Transfer pie to a wire rack. Cool completely, about 2 hours, before serving.
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