Peach Nectarine Sour Cream Custard Pie Recipes

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PEACH AND NECTARINE PIE



Peach and Nectarine Pie image

Provided by Food Network

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 13

5 cups all-purpose flour
1 teaspoon salt
1 egg
2 cups shortening
1 pre-made (10-inch) pie crust
5 medium size peaches
5 medium size nectarines
1/2 tablespoon lemon juice
3 tablespoons all-purpose flour
1/2 cup sugar
1/4 ground cinnamon
1/8 teaspoon ground nutmeg
Butter

Steps:

  • To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
  • Preheat oven to 450 degrees F.
  • Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.

PEACH & NECTARINE SOUR CREAM CUSTARD PIE



Peach & Nectarine Sour Cream Custard Pie image

You can make this pie with all peaches or all nectarines, if you prefer, but the combination of the two seasonal fruits in creamy custard is quite simply irrestible. Use the ripest you can fine for the best flavor.

Provided by Chef mariajane

Categories     Pie

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 8

2 eggs
1 cup granulated sugar
3/4 cup sour cream
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
3 medium peaches, peeled, cut into 1/2-inch chunks
3 medium nectarines, peeled, cut into 1/2 - inch chunks
9 inches pie crusts (pastry dough for 9-inch pie crust)

Steps:

  • Preheat oven to 425°F.
  • On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
  • In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
  • Let cool, slice and serve. Refrigerate any leftovers.

Nutrition Facts : Calories 2610.9, Fat 108.2, SaturatedFat 40.7, Cholesterol 498.9, Sodium 1167.4, Carbohydrate 386, Fiber 19.4, Sugar 258.1, Protein 39.4

PEACH NECTARINE PIE



Peach Nectarine Pie image

Make and share this Peach Nectarine Pie recipe from Food.com.

Provided by Zaney1

Categories     Pie

Time 1h45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 lbs peaches, peeled if desired, cut into 1/4-inch thick slices
2 lbs nectarines, cut into 1/4-inch thick slices
1 teaspoon pumpkin pie spice
1 cup sugar
1/3 cup cornstarch
2 tablespoons fresh ginger, peeled and grated
1 tablespoon sugar
1 egg, lightly beaten
your favorite pastry for double-crust pie

Steps:

  • Roll out bottom crust.
  • Combine peaches, nectarines, pumpkin pie spice,1 cup sugar,cornstarch, and ginger.
  • Spoon peach mixture into crust.
  • Roll out top crust and fit onto filled bottom crust.
  • Cut steam vents into top crust.
  • Brush top crust with beaten egg and sprinkle with 1 Tbsp sugar.
  • Bake at 400 degrees for 15 minutes.
  • Reduce oven temperature to 375 and bake 1 hour,20 minutes or until crust is golden and filling is bubbly.
  • Cool on wire rack.

Nutrition Facts : Calories 228.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 26.4, Sodium 9.5, Carbohydrate 54.7, Fiber 3.7, Sugar 45.1, Protein 3.1

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

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

Make and share this Peach Custard Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 10

1 (9 1/2 inch) basic flaky single deep dish pie shells
1 cup sour cream (full-fat)
1 cup sugar
3 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
4 large ripe fresh peaches, peeled, pitted, and thickly sliced
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold unsalted butter, cut into 1/4-inch pieces

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.

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



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.

DEEP DISH PEACH CUSTARD PIE



Deep Dish Peach Custard Pie image

Make and share this Deep Dish Peach Custard Pie recipe from Food.com.

Provided by jovigirl

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 unbaked 9-inch deep dish pie pastry (4-cup volume)
3 1/2 cups about 7 medium peeled pitted and sliced peaches
1 (14 ounce) can sweetened condensed milk
2 large eggs
1/4 cup butter or 1/4 cup margarine, melted
1 -3 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup chopped walnuts
2 tablespoons butter or 2 tablespoons margarine, chilled

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.

Nutrition Facts : Calories 482.6, Fat 25.1, SaturatedFat 10.8, Cholesterol 92.6, Sodium 262.5, Carbohydrate 58.2, Fiber 2.5, Sugar 42.4, Protein 8.9

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