Peach Custard Pie
- 1 9-inch unbaked pie shell
- 4 large or 5 small very ripe peaches, peeled and sliced
- 5 tablespoons flour, divided
- 3 tablespoons brown sugar, packed
- 1-1/2 cups evaporated milk
- 1 egg, slightly beaten
- 2/3 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Preheat oven to 425°F.
Mix 3 tablespoons of the flour and all the brown sugar. Sprinkle in the bottom of the pie shell. Arrange the sliced peaches on top of the flour/sugar mixture.
Combine the milk and egg, and pour over the peaches. Combine the remaining 2 tablespoons flour, white sugar, cinnamon and nutmeg, and sprinkle evenly over the peaches and milk mixture.
Bake for 50 minutes or until a knife inserted in the middle of the pie comes out clean. |
