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.


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

FILLING:
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.

TOTAL COSTS: $4.25
Peaches $3.50 (farm stand)
Eggs $.20 (Aldi's)
Butter $.15 (Aldi's)
Sugar $.40 (Aldi's)
Rest from Pantry Stock

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