Sweet Georgia Peach Custard Pie
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Peach schnapps/Other peachy liqueur / water||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Sour cream||3⁄4 Cup (12 tbs)|
|Vanilla extract||3⁄4 Teaspoon|
|Grated lemon zest||1⁄8 Teaspoon|
|Peach schnapps/Other peachy liqueur||1 Tablespoon|
|Ripe peaches||6 , peeled and sliced into 1/4 inch-thick slices|
|Apple jelly||1⁄4 Cup (4 tbs), melted|
Preheat the oven to 350°.
In a food processor combine the crust ingredients and process until just combined.
Pat the mixture into a greased 9-inch by 1 1/2-inch-deep pie plate, pressing the dough evenly into the bottom and up the sides of the dish.
In a large bowl mix together all of the filling ingredients except the peaches and jelly.
Pour it evenly into the pie shell.
Arrange the sliced peaches over the filling in a swirled pattern.
Bake the pie for 20 minutes.
Remove it from the oven and spoon warm apple jelly over the pie to glaze.
Bake for another 30 minutes or until the glaze is set.
Cut into wedges and serve warm.