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Fresh Peach Custard Pie

Pie.Chef's picture
  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
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Lacto Ovo Vegetarian
Cook Time: 
75 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1900 Calories from Fat 883

% Daily Value*

Total Fat 100 g153.8%

Saturated Fat 52.9 g264.3%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 767.5 mg32%

Total Carbohydrates 230 g76.7%

Dietary Fiber 10.6 g42.3%

Sugars 176 g

Protein 29 g57.1%

Vitamin A 92% Vitamin C 942.7%

Calcium 23.4% Iron 19.2%

*Based on a 2000 Calorie diet

Fresh Peach Custard Pie Recipe