Hill Country Peach Custard Pie Recipes

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PEACH CUSTARD PIE III



Peach Custard Pie III image

This is a delicious pie that I got from an aunt of mine. It may not look good but it is delicious.

Provided by OKBEE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons brown sugar
5 large fresh peaches - peeled, pitted and halved
1 ½ cups evaporated milk
1 egg, beaten
⅔ cup white sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
  • In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
  • In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
  • Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 43.5 g, Cholesterol 37 mg, Fat 9.5 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 32.1 g

COUNTRY PEACH PIE



Country Peach Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 15

For the crust:
3 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
3/4 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
For the filling:
4 pounds peaches, peeled and cut into wedges
3/4 cup plus 1 tablespoon sugar
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons unsalted butter, cut into small pieces
1 large egg

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
  • Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
  • Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
  • Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
  • Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

PEACH-CUSTARD PIE



Peach-Custard Pie image

With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half, and cut a circle out of the center large enough to expose the top but cover the edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Yield Makes one 9-inch pie

Number Of Ingredients 8

1 disk Pate Brisee for Pies
All-purpose flour, for surface
4 medium ripe but firm peaches (about 1 1/3 pounds)
2 large eggs
3/4 cup sugar
1/2 stick unsalted butter, melted
3 tablespoons all-purpose flour
Pinch of salt

Steps:

  • Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
  • Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
  • Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
  • Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
  • Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.

HILL COUNTRY PEACH CUSTARD PIE



Hill Country Peach Custard Pie image

There are many good German cooks living in and around the San Antonio area. I dont rememeber where I got this recipe, but it sure is good.

Provided by Miss Annie

Categories     Pie

Time 1h20m

Yield 1 Pie

Number Of Ingredients 5

1 9-inch deep dish pie crust
4 1/2 cups fresh sliced peaches (about 5)
3 eggs
1/3 cup milk
1 cup sugar

Steps:

  • Beat the eggs.
  • Add the sugar and milk and beat well.
  • Add the peaches and stir.
  • Pour into the pie crust and bake at 450º for 10 minutes.
  • Turn oven down to 375º and bake for another 45-55 minutes, or until tests clean.

PEACH CUSTARD PIE



Peach Custard Pie image

This recipe is indeed easy as pie. And it is delicious! I have always used fresh peaches but I'm sure canned peaches, well drained, would work well, too.

Provided by bert2421

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 unbaked 9-inch pie crust
2 tablespoons minute tapioca
6 large peaches
4 eggs
1 cup sugar
cinnamon, butter

Steps:

  • Sprinkle tapioca on bottom of shell.
  • Slice peaches into shell.
  • Combine eggs and sugar and pour over peaches.
  • Sprinkle with cinnamon and dot with butter.
  • Bake 10 minutes at 400, then 45-50 minutes at 350.
  • Cool and Serve- Keep refrigerated.

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