This entry was given to me by my wife, Angie.
One of my favorite things about peach season, now that I am a mom, is baking a pie with my daughter. I slice and peel; she perfectly places the peaches in the crust! Then she helps me crack the eggs and scramble the custard before we pour it over the peaches. We all enjoy the smell of baking peaches for the next hour or so.
This recipe is one of Chris’ favorite’s. It was his Grandmother Ruth’s and it is excellent!! Of course, it can be made even better with a scoop of Eckert’s frozen custard.
PEACH CUSTARD PIE
3 cups peeled, sliced peaches (about 7 peaches)
1 (9-inch) unbaked pie shell
2 eggs, beaten
2/3 cup sugar
1/4 tsp salt
2 tbsp flour
1/2 cup light cream or milk
1/2 tsp vanilla extract
Arrange fruit in bottom of pie shell. In a mixing bowl, combine eggs, sugar, salt, and flour; add cream and vanilla and stir until smooth. Pour mixture over fruit. Bake at 400 degrees F for 10 minutes; reduce oven temperature to 375 degrees F and bake for an additional 40 to 50 minutes or until knife inserted in center comes out clean. (The pie should brown slightly on the top)
Angie’s notes: I cover my crust with “pie crust savers” or aluminum foil for the first 40 minutes of baking. I bake my pie on a cookie sheet in effort to prevent custard spills inside my oven.