Tuesday, August 23, 2011

Peach Paradise

The peaches have been outstanding this summer. I have made more than a few double crust peach pies and just couldn't pass up the opportunity to browse the recipe sites for a new way to use peaches. This is a peach custard and it turned out a million times better than plain custard. I love how the peaches rise to the top of the custard and keep their pretty color. This recipe comes from COOKS.COM.

Peach Custard Pie

1 cup sugar
4 tablespoon flour
2 eggs
1 cup milk

Mix sugar and flour, then add eggs and milk. Place sliced peaches in raw pie shell until shell is covered. Pour custard over peaches, dot with butter and sprinkle nutmeg over top of pie. Bake at 425 degrees for 20 minutes, reduce temperature to 325 degrees and continue baking until custard is set.

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