Peach Custard Pie

Donna loves peach pie, so I made this pie for her birthday. I’ve never tried this recipe before. Nothing like using your friends as guinea pigs!

This recipe originated in the “Better Homes & Gardens New Cookbook”, the best cookbook I’ve ever found for quick breads.

Peach Custard Pie

Printable PDF version

Ingredients:
1 unbaked pie crust
3 C. sliced, peeled peaches
2 eggs
¼ C. Splenda/Alterna
¼ C. sugar
3 T. flour
1 t. vanilla
½ t. peach flavoring
1/8 t. ground nutmeg
¾ C. milk

Method:
Line pastry with double layer of foil. Bake crust in 450º oven 8 minutes. Remove foil. Bake 4-5 minutes more or until set and dry. Layer peaches in pastry shell; set aside.

For filling, slightly beat eggs with rotary beater or fork. Stir in dry ingredients. Gradually stir in milk, just until combined.

Place partially-baked pastry shell on oven rack. Carefully pour filling over fruit in shell. Cover edge of pie with foil or crust cover. Reduce oven temperature to 350º and bake for 25 minutes. Remove foil. Bake for 20-25 minutes more. Pie is done when knife inserted into center comes out clean.

We had a hard time getting the pie to finish baking. After 30 minutes, it still was not done. We increased the temperature to 450º and baked it for 5 minutes. That finished it.