peach custard pie

Name: Peach Custard Pie
Ingredients: CRUST; - 1 cup plus 2 tbsp. all-purp. flour, plus more for dusting; - 1/2 teaspoon salt; - 1/3 cup cold crisco; FILLING; - 3 cups (about 5 peaches) peeled and diced fresh peaches, or 3 cans (15 ounces each) sliced peaches in light syrup, drained and rinsed; - 1 cup plus 3 tbsp. granulated sugar; - 1 tablespoon butter; - 3 tablespoons all-purpose flour; - 2 large eggs

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Private Recipe by

Doris Fisher

@dotfish65

Marion, NC

From Good Housekeeping

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(1 rating)

Ingredients For peach custard pie

CRUST
1 cup plus 2 tbsp. all-purp. flour, plus more for dusting
1/2 teaspoon salt
1/3 cup cold crisco
FILLING
3 cups (about 5 peaches) peeled and diced fresh peaches, or 3 cans (15 ounces each) sliced peaches in light syrup, drained and rinsed
1 cup plus 3 tbsp. granulated sugar
1 tablespoon butter
3 tablespoons all-purpose flour
2 large eggs

How To Make peach custard pie

1
Prepare crust: Preheat oven to 375 degrees F. In medium bowl with a fork mix flour, salt, shortening, and 2 tablespoon cold water just until dough begins to form. On work surface, knead 2 to 3 times, until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12-inch round. Ease dough into 9-inch pie plate; crimp edge as desired. Chill until ready to use.

2
Prepare filling: Toss peaches with 3 tablespoon sugar; let stand 5 minutes. In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth. Stir egg mixture into peach mixture; pour into pie crust. Bake 50 to 55 minutes or until filling has set and top is golden. Cool on wire rack. Chill at least 1 hour before serving.
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