Peach Custard Pie
Makes one 9-inch pie
This peach pie recipe is one I had forgotten about until I found it in my old computer files. I vaguely remembered making it and, since I commented that it was very good, thought I would try it again. Well, it is delicious and very easy to prepare compared to most custard pies. It only uses eggs and sugar, no milk. So, it is not a pudding-like custard at all, but more like a French sabayon or Italian zabaglione that is baked rather than cooked. Try it. I think you will love it.
- Pastry dough for one 9-inch crust, store-bought or homemade (see the similar and related recipes links)
- 3 cups sliced peaches (5 to 6 medium peaches)
- 2 large eggs, well beaten
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
Preheat oven to 400° F. Arrange peaches in bottom of unbaked pie shell. In a medium bowl, whisk together the eggs, sugar, flour, cinnamon and nutmeg. Pour over peaches. Using a spoon or fork, gently lift peaches, being careful not to pierce the dough, so that custard moves in between and under fruit. Bake for 1 hour or until knife inserted into custard comes out clean. Cool on rack. Serve warm or room temperature.
Notes: Leftovers can be refrigerated and, if desired, slices can be microwaved on high for about 20 seconds, depending on microwave wattage, just to remove the chill. However, the pie is still very good served cold.