I love pie. But I don’t necessarily love making pie. Let’s just say I haven’t had a ton of experience in the pie baking department. Can probably count the number of pies I’ve made on one hand. But last week I made a Fresh Peach Custard Pie. If you follow this blog at all, you know I’ve highlighted peach recipes several times in the past few weeks. If you think I’m kicking and screaming, desperately clutching at the last vestiges of summer, you’d be absolutely correct. I love peaches, and the peach season disappears all too quickly around here. I’m purposely featuring peaches so when the frigid comes along in not too long (and it will), I can revisit this peach custard pie post and experience summer vicariously. (I mean, is it possible to experience vicariously from yourself?) Ha.
I’ll be honest here. What has intimidated me in the past about making pie is the crust. Both my Grammy and Grampy were expert New England pie bakers, even worked in a bakery for a time. Yet somehow they didn’t pass that pie-making gene on to me. Nature or nurture? I don’t know. The thing is, I haven’t exactly practiced making crust all too often either, so perhaps that’s part of it.
I’m all about easy these days. With a busy household of four boys and my little Hudson with special needs, I’m not into fancy or gourmet. While I adore fancy and gourmet, this just isn’t the season of life for that. (For me anyway.) Which is why I’m sharing this very easy Fresh Peach Custard Pie. Because maybe you’re not in the fancy and gourmet season either, but you’d still like a lovely seasonal fruit pie. Like me.
- 3 cups fresh or frozen peaches (drained, thawed)
- 2/3 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- prepared, unbaked 9″ pie shell
- Grated nutmeg
- Optional: sugar or turbinado sugar
- Line 9 inch pie pan with crust.
- (Do not prick.)
- Bake at 450 degrees for 5 minutes. Cool.
- Peel peaches by cutting a shallow X onto one end of peach.
- Drop peaches into scalding water for two minutes.
for full recipes please see : www.throughherlookingglass.com