Fresh Peach Custard Pie
|Pastry||1 (For Single Crust Pie)|
|Sliced peaches||3 Cup (48 tbs) (Fresh/Frozen)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||2 Tablespoon|
|Eggs||2 , beaten|
|Light cream/Milk||1 Cup (16 tbs)|
|Ground nutmeg||1 Teaspoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; do not prick.
Bake in 450° oven for 5 minutes.
Thaw peaches, if frozen; drain peaches.
Thinly slice peaches.
For filling, place sliced peaches in bottom of partially baked pastry shell.
In mixing bowl combine sugar, flour, and salt; stir in eggs.
Stir in light cream or milk.
Place pie shell on oven rack.
Carefully pour filling over peaches.
Sprinkle a little nutmeg atop.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool on rack before serving.
Cover; chill to store.