PEACH EGG CUSTARD PIE
In 2008 I entered this recipe in the Coloma, Michigan Glad/Peach Festival Bake Fest Contest. This heirloom recipe was a favorite of my mother's and came from the South Bend Tribune, 1959. The custard is a very firm set and this pie does not run when sliced. I received a First Place in the pie category for this classic recipe. Canned peaches may also be used instead of fresh peaches. Drain canned peaches well. This recipe works well with fresh blueberries also.
Provided by ThePIeGuy
Categories Pie
Time 1h15m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine or butter.
- Beat eggs, sugar, flour and margarine or butter together to make custard.
- I usually beat this mixture for about three minutes using an electric hand mixer.
- Peel and slice enough peaches to fill a 10" pie shell three quarters full.
- Pour custard over peaches.
- Top with pastry, seal and cut a vent 0n top crust for steam.
- Bake at 400* for fifteen minutes, then bake at 350* for forty five minues.
Nutrition Facts : Calories 288.5, Fat 13.3, SaturatedFat 5.2, Cholesterol 94.6, Sodium 133.7, Carbohydrate 40.7, Fiber 0.1, Sugar 37.6, Protein 2.9
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