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The Recipe Box Project

Peach custard pie

(Debra Samuels for The Globe)
August 17, 2011

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Makes one 9-inch pie

One 9-inch unbaked pie crust (frozen shells are fine)
8 medium peaches, peeled (see left) or unpeeled, and sliced
2 eggs
3/4 cup sugar
1/4 cup flour
1 tablespoon melted butter

1. Set the oven at 375 degrees. Set the peaches in the unbaked pie crust.

2. In a bowl, whisk together the eggs, sugar, flour, and butter. Pour the mixture over the peaches.

3. Set the pie on a rimmed baking sheet. Bake the pie for 55 minutes or until the custard is set and the crust is golden.

4. Set the pie on a rack to cool completely before cutting.

Debra Samuels. Adapted from Hazel Barnes.