Peach Custard Pie
By: Geri@heartnsoul...
Published: Thursday, December 10, 2009 - 4:53pm

Ingredients




Crust: 10 - inch double crust
Filling:
29 ounces can sliced peaches in heavy syrup
3 tablespoons cornstarch
1 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
3 eggs, lightly beaten
 cup buttermilk
1/2 cup butter; melted and cooled
1 teaspoon vanilla
3 tablespoons reserved peach syrup

Preparation

1 Preheat oven to 400 F. 2 Drain peaches and reserve 3 tablespoons of the peach syrup, Set aside. 3 In a large bowl combine and mix 4 Cornstarch, sugar, nutmeg and cinnamon. 5 Add and mix well eggs, buttermilk, butter and reserved peach syrup. 6 Stir in drained peaches until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Flute edges. Brush with 2 tablespoons melted butter. Sprinkle with 3 tablespoons sugar.. Cut slits or designs on top of crust to allow steam to escape. 7 Bake for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

About


If you don't want to use a crust. Make filling according to directions. Pour filling into a buttered dish and bake for 45 minutes or until a toothpick inserted in middle comes out clean.