Peach Custard Pie

Name: Peach Custard Pie
Ingredients: 1 c. milk; 1 (6 oz.) can evaporated milk; 1 c. sugar; 3 tblsp. flour; ½ tsp. salt; ½ tsp. ground ginger; ½ tsp. ground cinnamon; 1½ tsp. ground nutmeg; 1½ c. fresh Peach Purée; 3 eggs, slightly beaten

Preparation info

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Custard pie with a delicate peach flavor—filling has pumpkin pie texture

Ingredients

Unbaked 9" pie shell
1 c. sugar
3 tblsp. flour

Pie
Vegetarian

Method

Combine sugar, flour, salt and spices. Add Peach Purée and stir well. Add eggs, milk and evaporated milk; blend.
Pour part of mixture into unbaked pie shell. Place in oven and then carefully pour in the remaining mixture. Bake in very hot oven (450°) 10 minutes, then in slow oven (325°) about 45 minutes, or until knife comes out clean when inserted halfway betwee