Thursday, September 5, 2013
Grammy's Peach-Custard Pie
I'm not the Grammy in the name of this recipe, but I wouldn't mind being her. She has created quite a delicious recipe here, and one that takes advantage of the lovely peaches in the market right now.
But this is also quite fabulous if you used canned peaches like I did, and much faster. Either way, this is a pie that everyone will love.
My grandson Jayden had a piece and declared it was delicious, so maybe I should start calling it 'Nana's Peach-Custard Pie'.
Recipe for Grammy's Peach-Custard Pie
I used an easy Martha Stewart pie crust recipe. This recipe is for a top and bottom crust, but you only need a bottom crust for this peach pie. You can freeze the extra crust if you don't want to use it for another pie right away.
3 cups peeled and sliced fresh peaches (about 5 peaches) or
3 (15-oz.) cans sliced peaches in juice or light syrup, drained and rinsed
1 cup plus 3 tablespoons granulated sugar
1 tablespoon butter
3 tablespoons all-purpose flour
2 large eggs
Prepare crust. Preheat oven to 375 degrees.
In a medium bowl, toss peaches with 3 tablespoons sugar; let stand 5 minutes.
In a blender, place butter, flour, eggs, and remaining 1 cup sugar. Blend until smooth.
Stir egg mixture into peach mixture;, then pour into pie crust.
Bake 45-50 minutes, or until filling has set, and top is golden.
Completely cool on wire rack. Chill about 4 hours before serving.
Serves 6-8, depending on serving size.