Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Peach Custard Pie




Source of Recipe


Chenoa


List of Ingredients





Unbaked Classic CRISCO Double Crust
1 can (1 lb 13oz) yellow cling peaches in heavy syrup
3 tbsp. cornstarch
1 cup sugar, divided
3 tbsp. reserved peach syrup
3 eggs
1 tsp. vanilla
1/3 cup buttermilk
1 tbsp. butter or margarine, melted
1 tbsp. sugar



Recipe




Heat oven to 400ºF.


For filling, drain peaches, reserving 3 tablespoons syrup. Cut peaches into small pieces. Place in large bowl.


Combine cornstarch and 2 to 3 tablespoons sugar in medium bowl. Add 3 tablespoons reserved peach syrup. Add remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and vanilla. Pour over peaches. Stir until peaches are coated.


Pour filling into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute, making high edge. Cut slits or design in top crust for escape of steam.


For glaze, brush with melted butter. Sprinkle with sugar. Cover edge of pastry with foil.


Bake at 400ºF for 45 minutes or until set, covering top with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftovers.