Recipe: Peach Custard Pie

As it so often seems to happen around here, this recipe was so delicious that we gobbled it down before I remembered to take a pretty picture of the result. I did, however, find a pretty picture of fresh peaches!

And hey, the lack of a picture of the pie has got to be a good recommendation for it, right?

As I often do, I used a frozen vegan pie crust from Whole Foods. You can either use a frozen crust of your choice or, of course, make your own.

Peach Custard Pie (serves 8)

  • Pie crust
  • 6-8 fresh peaches
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 - 1/2 cup sugar, to taste
  • 1 tablespoon brown sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • Pinch of salt
Preheat oven to 350.

Peel and slice peaches, and reserve.

In a bowl, beat eggs thoroughly. Add milk and beat again. Add dry ingredients and stir until thoroughly combined.

Arrange peach slices in pie crust and pour egg mixture over the top. Brush the crust with butter or egg wash if desired. Put in the oven and bake 20 minutes. Sprinkle brown sugar over the top of the pie and bake for another 15-20 minutes, or until custard is set and pie crust is cooked through.

Serve warm or cool.

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