Dessert - Fresh peach custard pie recipe
Author: Angelo Stevens
If there is one recipe that tastes like summer to me, it's my grandma Cunningham's old fashioned fresh peach pie with custard filling. not set Grandma's Peach Custard Pie
Grandma's Old Fashioned Fresh Peach Pie With Custard Filling
If there is one recipe that tastes like summer to me, it's my grandma Cunningham's old fashioned fresh peach pie with custard filling.
Provided by: heidis
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 7
Provided by: heidis
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
- 8u0022 unbaked pie shell
- 2 eggs
- 2 tbsp. flour
- 2 tbsp. milk
- 2 tbsp. salted butter, melted
- 1 cup sugar
- 2 peaches, peeled u0026 cut in half
How to cook:
- Preheat oven to 350 degrees.
- Beat eggs and add milk.
- Sift flour together with sugar. Add to milk and eggs. Add melted butter.
- Arrange peach halves in pie shell and pour custard in to fill.
- Bake for 45 minutes or until custard is set.
Tags:
Open-Faced Peach Custard Pie
not set
Provided by: VAMom5
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8
Provided by: VAMom5
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- Pastry crust ; Baked
- 1 Lg egg
- 3/4 Cup Sugar
- 6 Tbsp Unsalted butter ; Melted
- 1/3 Cup All-purpose flour
- 1 Tsp Vanilla extract
- 1/4 Tsp Salt
- 4 Fresh peaches ; Peeled, halved
Nutrition:
- Calories: 129 calories
- Fat: 8.96295083364604 g
- Carbohydrate: 11.4511775059538 g
- Cholesterol: 22.8975 mg
- Fiber: 1.48162500650219 g
- Protein: 1.71369416854526 g
- Saturated Fat: 5.49855033335946 g
- Serving Size: 1 1 Serving (105g)
- Sodium: 68.7120417525012 mg
- Sugar: 9.9695524994516 g
- Trans Fat: 0.696532666735243 g
- Bake pastry crust as directed. Glaze with egg yolk.
- Preheat oven to 400 degrees with rack in lower third oven.
- Whisk until well blended all ingredients except peaches.
- Arrange peaches in single layer, cut side down over bottom of crust.
- Pour egg mixture over the peaches.
- Bake for 10 mins. Reduce oven temp to 300 degrees and bake until custard is brown and crusty on top and appears firmly set in the center when pan shaken, about an hour longer.
- Let cool on a rack. Serve warm or at room temp. Can be stored in refrigerator 1 day.
Grandma's Peach Custard Pie
Grandma's Peach Custard Pie
Provided by: Paula
Yields: 0 servings
Number of ingredients: 8
Provided by: Paula
Yields: 0 servings
Number of ingredients: 8
Ingredients:
- 1 unbaked pie shell
- 3 peaches, canned or fresh, (halves or slices)
- 4 eggs
- 1/4 c. flour
- 1 c. sugar*
- 2 c. half and half
- 1 tsp. vanilla
- 1/4 tsp. salt
How to cook:
- Preheat oven to 425 degrees F.
- Arrange peaches on the bottom of the unbaked pie shell.
- Beat eggs, flour, and sugar until light and uniform.
- Add half and half while stirring the mixture.
- Stir in vanilla and salt.
- Pour mixture over peaches in pie shell.
- Bake at 425 for 10 minutes.
- Reduce oven temperature to 350 degrees F and bake until custard is set, about 30 to 40 minutes. You should not rely on baking time for custard but visibly check to see if the custard appears set and move the pie plate to see if it is still runny. The center should just have the slightest jiggle. It is best not to overbake.
- Serve warm or cold.
- Cover and store in the refrigerator.
