Email to Amy      

Pie: Peach Custard Pie

Source of Recipe


Rcy66y






List of Ingredients



• Unbaked Classic Crisco Double Pie Crust
  
• 1 (1 pound 13 ounce) can yellow cling peaches in heavy syrup
  
• 3 tablespoons cornstarch
  
• 1 cup sugar, divided
  
• 3 eggs
  
• 1 teaspoon vanilla
  
• 1/3 cup buttermilk
  
• 1 tablespoon butter or margarine, melted
  
• 1 tablespoon sugar
  






Instructions



1. Preheat oven to 400 degrees.
   
   
2. 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.
   
   
3. 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.
   
   
4. For glaze, brush with melted butter. Sprinkle with sugar. Cover edge of pastry with foil.
   
   
5. Bake at 400 degrees for 45 minutes or until set, covering top with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftovers.