Wednesday, September 30, 2009

Peach Custard Pie

My friend Elissa got me hooked on this sweet treat. A great combination of sweet and salt, crisp and creamy. Yum. You'll want yours to be a bit more browned than the one pictured. Mine ended up slightly undercooked. Elissa's was great though.

1 1/2 c Flour
1 t Salt
1/2 c Canola Oil
2 T Water

6-7 Peaches
2 Eggs
2 T Butter, melted
1 c Sugar
3 T Flour
  1. In your pie plate mix all crust ingredients together and press crust firm with the back of a spoon or measuring cup.
  2. Peel and slice peaches and place into pie shell. Beat together all other filling ingredients together and SLOWLY pour over peaches.
  3. Bake at 350 degrees for 35-45 minutes until set (the filling should not wiggle or appear loose).
  4. Allow to cool completely and serve with whipped cream or ice cream.

Peaches $3.50 (farm stand)
Eggs $.20 (Aldi's)
Butter $.15 (Aldi's)
Sugar $.40 (Aldi's)
Rest from Pantry Stock

IF you prefer a less salty crust, reduce to 1/2 t

1 comment:

  1. oh my heavens... this looks SO good! even better than peach cobbler... might just have to try it... :)


I'd love to hear your feedback.