Sunday, June 29, 2008

Peach custard pie

Friday night, Patty made a peach custard pie. She used a recipe for pear custard pie (that she made a few months ago - original posting here), but used peach in place of pear.

It turned out just as delicious as the pear custard pie!
peach custard piepeach custard pie
The cool thing is that it is super easy to make (only about 10-15 mins of prep time).

Here's the recipe (from the book Everyday Food: Great Food Fast), with some slight modifications (in bold italics):

  • 1/4 cup unsalted butter, melted, plus more for pie dish
  • 3 ripe but firm Comice or Barlett pears, leeped, halved, and cored (we used 1 pear/peach)
  • 1/3 cup granulated sugar
  • 1/3 cupe all-purpose flour
  • 2 teaspoons vanilla extract (used 3/4 teaspoon vanilla)
  • 3 large eggs (used 2 eggs)
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • Confectioners' sugar, for dusting (we didn't have any each time, so we skipped this)
  1. Preheat the oven to 350 degrees F; butter a 9-inch pie dish. Slice the pears 1/4 inch thick lengthwise. Arrange the slices, overlapping slightly, in the dish.
  2. In a blender, process the melted butter, granulated sugar, flour, vanilla, eggs, milk, and salt until smooth.
  3. Pour the batter over the pears (or peaches); bake until golden and firm to the touch, 40 to 45 minutes. Serve warm or at room temperatue, dusted with confectioners' sugar.

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