Sunday, February 19, 2012

Peach Custard Pie

Do you remember having to blanch peaches to make the skin come off? No longer! According to America's Test Kitchen, peeling peaches with a vegetable peeler works just as well and takes 1/2 the time! Coating the peaches in sugar makes their juices flow. The custard thickens in the oven to fill in the gaps around the peaches and the crumb mixture for the top is heavenly. Total bliss...
Peach Custard Pie
Arrange 4-5 peeled, sliced peaches in a prepared crust in a pie plate. Mix 1/2 cup sugar with 1/2 tsp cinnamon and sprinkle over peaches. Mix 1 egg, 2 Tbl cream, and 1 tsp vanilla and pour over peaches. Cut together 1/4 cup brown sugar, 1/2 cup flour, 1/4 cup cup soft butter. Sprinkle over peaches. Bake 400 degrees for 40 minutes.

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