Peach Custard Pie Recipe
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Peach Custard Pie

Double Pie Crust (9-in.), unbaked

1 can (1 lb. 13 oz.) yellow cling peaches in heavy syrup
3 tbsp. cornstarch
1 cup sugar, divided
3 tbsp. reserved peach syrup
3 eggs
1/2 cup butter or margarine, melted
1 tsp. vanilla
1/3 cup buttermilk

1 tbsp. butter or margarine, melted
1 tbsp. sugar

Heat oven to 400F.

For filling, drain peaches, reserving 3 tbsp. syrup. Cut peaches into small pieces. Place in large bowl.

Combine cornstarch and 2 - 3 tbsp. sugar in medium bowl. Add 3 tbsp. reserved peach syrup. Add remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and vanilla. Pour over peaches. Stir until peaches are coated.

Pour filling into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute, making high edge. Cut slits or design in top crust for escape of steam.

For glaze, brush with melted butter. Sprinkle with sugar. Cover edge of pastry with foil.

Bake at 400F. for 45 minutes or until set, covering top with foil, if necessary, to prevent over browning.

Cool to room temperature before serving. Refrigerate leftovers.


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