Peach Custard Pie Cassies Recipes

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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 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

PEACH CUSTARD PIE



Peach Custard Pie image

Wonderful when peaches are ripe, and even works with frozen peaches (though it's not nearly as good). From the King Arthur Flour web site.

Provided by Tracy K

Categories     Pie

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 pie crust, fitted into a 9 inch dish
1 cup sugar (7 1/4 ounces)
1/4 cup flour (1 ounce)
1/4 teaspoon salt
2 large eggs
1 cup sour cream or 1 cup heavy cream
1 tablespoon rum or 2 drops butter-rum flavoring (a scant 1/8 teaspoon)
1 teaspoon vanilla
4 -5 ripe peaches, peeled and diced coarsely (3/4-inch cubes are about right, about 1 pound)
1/4-1/3 cup crystallized ginger, finely minced (but delicious) (optional)
3/4 cup confectioners' sugar (3 ounces)
1/2 cup flour (2 ounces)
1/4 cup butter, melted (2 ounces)

Steps:

  • Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
  • Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
  • Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
  • Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
  • (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
  • Some will sink; that's OK, they're supposed to.
  • Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
  • Bake the pie in a 400°F oven for 20 minutes.
  • Make the topping while the pie bakes.
  • Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
  • To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
  • After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
  • Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
  • Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
  • Refrigerate any leftover pie.

Nutrition Facts : Calories 607.8, Fat 27.2, SaturatedFat 12.3, Cholesterol 102.3, Sodium 375.6, Carbohydrate 84.8, Fiber 3, Sugar 57.9, Protein 7.3

PEACH CUSTARD PIE WITH STREUSEL TOPPING



Peach Custard Pie With Streusel Topping image

This pie is the best pie I have ever tasted. No Joke! I love this so much and my peach crazed hubby loves it even more! You can't go wrong with this yummy pie. The filling is just perfect and the streusel topping gives it a nice crunchy layer on top. Mmm... its amazing!

Provided by Sarah in New York

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening or 1/2 cup butter
3 -4 tablespoons water
4 medium size peaches
1 (8 ounce) container sour cream
3 egg yolks
1 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
4 tablespoons butter
1/2 cup flour
1/4 cup sugar
1 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 425°F.
  • Crust:.
  • Combine flour, salt and butter with fork until crumbly.
  • Add in water one tbs at a time until soft dough forms.
  • Gather into a ball and roll out into a circle about 1/8 inch thick.
  • Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
  • Place crust into pie plate and arrange as you wish.
  • Filling:.
  • Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
  • Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
  • Bake for 30 minutes until custard in mostly set.
  • Streusel Topping:.
  • Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
  • Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
  • Note: If your crust browns too fast cover the crust with foil.
  • Let pie cool and serve cold or warm.
  • Enjoy!

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.

~ PEACH CUSTARD PIE ~ CASSIES



~ Peach Custard Pie ~ Cassies image

Having some family over tonight for one last turkey dinner before warm weather. I had some peaches I needed to use, so what better than a peach custard pie? I made my own custard concoction and it is quite tasty. I'll add more photos once the pie is cut. Enjoy!

Provided by Cassie * @1lovetocook1x

Categories     Pies

Number Of Ingredients 9

1 - 9 - inch pie crust - i prebake for 5 minutes - pricking with a fork
1/2 cup(s) cream
2 - eggs + 1 yolk
3/4 cup(s) sugar
1 cup(s) sour cream
1/4 cup(s) flour
1/4 teaspoon(s) ground cinnamon - can use nutmeg if you prefer
1 teaspoon(s) vanilla extract
4 - 5 - ripe peaches ( peeled and sliced ) or can use frozen that's been thawed

Steps:

  • Preheat oven to 425 degree F. I used a store bought pie crust today, which I pricked with a fork and baked for about 5 minutes. In a medium bowl, whisk together the cream, sour cream, eggs, cinnamon, vanilla, sugar and flour, until smooth.
  • Place peaches evenly into the pie shell. Pour the cream mixture evenly over the peaches, moving the peaches around just a little so the cream can evenly distribute amongst them.
  • Place pie on baking sheet and into oven. Bake for 35 - 40 minutes or until knife inserted into the middle comes out clean.
  • Remove from oven and cool on rack. This is wonderful served warm with ice cream or chilled with whipped cream. Enjoy!

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