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
Make and share this Peach Custard Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425°.
- In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside.
- Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don't have to make it look perfect, just relatively neat.
- Slowly and evenly pour the sour cream mixtgure over the peaches.
- Gently shake the pan to help the mixture settle between the peaches.
- Place the pie on the center oven rack; bake for 30 minutes.
- Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend.
- Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
- Remove pie from oven and lower oven temperature to 400°.
- Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.
- Tamp it down very gently.
- Return pie to oven, placing it so the part that faced teh back of the oven now faces forward.
- Continue to bake for about 25 minutes or until the topping is golden brown--may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning.
- Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.
PEACH EGG CUSTARD PIE
In 2008 I entered this recipe in the Coloma, Michigan Glad/Peach Festival Bake Fest Contest. This heirloom recipe was a favorite of my mother's and came from the South Bend Tribune, 1959. The custard is a very firm set and this pie does not run when sliced. I received a First Place in the pie category for this classic recipe. Canned peaches may also be used instead of fresh peaches. Drain canned peaches well. This recipe works well with fresh blueberries also.
Provided by ThePIeGuy
Categories Pie
Time 1h15m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine or butter.
- Beat eggs, sugar, flour and margarine or butter together to make custard.
- I usually beat this mixture for about three minutes using an electric hand mixer.
- Peel and slice enough peaches to fill a 10" pie shell three quarters full.
- Pour custard over peaches.
- Top with pastry, seal and cut a vent 0n top crust for steam.
- Bake at 400* for fifteen minutes, then bake at 350* for forty five minues.
Nutrition Facts : Calories 288.5, Fat 13.3, SaturatedFat 5.2, Cholesterol 94.6, Sodium 133.7, Carbohydrate 40.7, Fiber 0.1, Sugar 37.6, Protein 2.9
HILL COUNTRY PEACH CUSTARD PIE
There are many good German cooks living in and around the San Antonio area. I dont rememeber where I got this recipe, but it sure is good.
Provided by Miss Annie
Categories Pie
Time 1h20m
Yield 1 Pie
Number Of Ingredients 5
Steps:
- Beat the eggs.
- Add the sugar and milk and beat well.
- Add the peaches and stir.
- Pour into the pie crust and bake at 450º for 10 minutes.
- Turn oven down to 375º and bake for another 45-55 minutes, or until tests clean.
More about "peach egg custard pie recipes"
CUSTARD PEACH PIE RECIPE - 100KRECIPES
From 100krecipes.com
5/5 (3)Category DessertServings 8Total Time 1 hr 5 mins
- Preheat oven to 425°F. Place pie crust in ungreased pan. Press the pie crust into the bottom and up the sides of the pan. Make holes in the crust using a fork. Bake in the preheated oven for 5-10 minutes.
- While the pie crust is baking, prepare the yogurt filling. In a bowl, beat egg yolks using an electric mixer. Then, add peach yogurt, sugar, vanilla extract, and all-purpose flour. Beat using an electric mixer until combined.
- Let the peach slices dry on some paper towels. Then, place them on the bottom of the crust. Add the yogurt mixture to the crust. Bake in the preheated oven for 20 minutes. Then, cover the pie crust with an aluminum foil and bake for an additional 15 minutes.
- Prepare the streusel topping while the pie is baking. Mix butter, flour and brown sugar with a fork until crumbly. Sprinkle this crumbly mixture over the pie. Bake for additional 15-20 minutes. Let the peach pie cool completely before cutting and serving. Serve with ice-cream, whipped cream, or chocolate sauce.
PEACH CUSTARD PIE - SOUTHERN LIVING
From southernliving.com
4/5 (3)
- 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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