Peaches 'n Cream Pie
This lovely homemade custard pie is filled with peaches and made in a flaky, Homemade Pie Crust.
Ingredients
- 5 cups peeled sliced peaches
- 1 cup sugar
- 1 cup heavy whipping cream
- 1/4 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 large eggs
- 1 unbaked deep-dish 10-inch pie shell
Instructions
- Peel and slice peaches.
- Set aside.
- Mix sugar and flour together and place in medium-sized saucepan; place over low to medium heat and add cream.
- Cook until mixture simmers.
- Remove from heat.
- Meanwhile, in small bowl beat eggs with an electric mixer on high until light yellow in color.
- This will take about a minute.
- Stir a few tablespoons of hot cream mixture into the eggs.
- Then stir entire egg mixture into the hot cream sauce and place back on burner.
- Cook over low-medium heat until custard thickens, about 5-10 minutes.
- Place pie dough in plate and flute edges.
- Once custard is ready add peaches to the pie crust.
- Then spread the custard mixture evenly over the peaches.
- Bake at 300° about 1 hour and 30 minutes to 2 hours or until custard is set, pie is lightly browned and peaches are cooked.
Notes
NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.
NOTE: Don't place peaches into pie crust and allow pie shell to sit in the pie shell without baking it or the crust will get soggy. Place peaches in shell and immediately pour the custard filling over the peaches. Then place in 300 degree oven and bake.
NOTE: Preparation time does not include time required to make Homemade Pie Crust.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!