Peach Custard Pie With Agave Nectar Recipes

HILL COUNTRY PEACH CUSTARD PIE

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

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.

PEACH CUSTARD PIE WITH STREUSEL TOPPING

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

Steps:

• Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425°.
• In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside.
• Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don't have to make it look perfect, just relatively neat.
• Slowly and evenly pour the sour cream mixtgure over the peaches.
• Gently shake the pan to help the mixture settle between the peaches.
• Place the pie on the center oven rack; bake for 30 minutes.
• Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend.
• Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
• Remove pie from oven and lower oven temperature to 400°.
• Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.
• Tamp it down very gently.
• Return pie to oven, placing it so the part that faced teh back of the oven now faces forward.
• Continue to bake for about 25 minutes or until the topping is golden brown--may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning.
• Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.

DEEP DISH PEACH CUSTARD PIE

Steps:

• PREHEAT oven to 425°F.
• ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.
• BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
• FOR STREUSEL TOPPING.
• COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

PEACH CUSTARD PIE

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.