Post image for Peach Custard Pie

Peach Custard Pie

Posted by Marie on Jul 30, 2014

I was recently involved in a conversation about peaches...should they be mixed with other fruit, such as blueberries or be left in their glorious purity? what is better, peach crisp or peach cobbler? what is peach cobbler anyway?...you get the idea.  Consequently, I had peaches on my mind; so came home and dug out this old recipe.  I had forgotten how much I love this pie!  Hope you do too.

1 cup + 2 Tbsp (270 ml) all-purpose flour
Big pinch of salt
1/2 cup (120 ml) vegetable shortening
3 - 4 Tbsp (45 - 60 ml) ice-cold water
5 large ripe peaches, peeled & sliced
2 eggs
1/2 cup (120 ml) light brown sugar, packed
2 Tbsp (30 ml) all-purpose flour
2 Tbsp (30 ml) butter, melted & cooled

Preheat your oven to 400 F (200 C).

Combine the flour and salt in medium bowl.  Cut in the shortening with a pastry blender until it is the size of small peas.  Sprinkle in the water, tossing with a fork until pastry just starts to hold together (the amount of water may vary).  Refrigerate for 30 minutes.

Roll out the pastry into a 12 inch (30 cm) circle.  Lay it in a deep 10 in (25 cm) pie plate.  I don’t trim off any overhang; I like a thick crust on the sides so I fold it over and press it in.  Line the pastry shell with foil or parchment paper and fill with pie weights or dried beans.  Bake for 10 minutes.  Remove from the oven and remove the foil or paper.  Retain the oven temperature.

Place the peaches into the crust.  In a medium size bowl, beat together the eggs, sugar, flour and butter.  Pour over the peaches.  Place back in the oven and bake for 10 minutes.  Lower oven temperature to 350 F (175 C) and bake an additional 30 minutes, or until the custard is set.

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