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 Joy of Cooking open-faced peach custard pie.
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I love this recipe because it highlights the red interior of the halved peaches and looks gorgeous. It's faster to prepare because there's less slicing, and the single pie crust saves dough--no pun intended.
Ingredients
- Pie Dough
- 1 egg or 2 egg yolks
- 2 tablespoons flour
- 2/3 to 1 cup granulated sugar
- 1/3 cup melted butter
- Fresh peach halves
- Whipped cream (optional)
Directions
- Prepare crust and place into pie plate
- Combine and blend well the egg(s), flour, sugar, and butter
- Set aside
- Halve, peel, and pit tree-ripened peaches
- Place them cut-side up in the pie shell.
- Pour filling mixture over the top of the peaches.
- Add a basic streudel topping if desired (optional--not in original recipe)
- Bake 15 minutes at 400 degrees F, then reduce the heat to 300 degrees F and bake about 50 minutes longer.
- Serve hot or, if cold, garnish with Whipped Cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 8 servings | |
| Calories 170 | |
| Calories from Fat 73 | 43% |
| Total Fat 8.28g | 10% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 62mg | 3% |
| Potassium 46mg | 1% |
| Total Carbs 24.09g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 22.38g | 15% |
| Protein 1.14g | 2% |
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Reviews
August 11, 2012
I make this peach pie every summer and serve it with vanilla bean ice cream and coffee. However, I use a crust from the New Vegetarian Epicure, the lesser amount of sugar and two egg yolks. The NVE crust is all butter and no shortening. I think it gives it a lighter flavor. We all love this pie and yes, it is especially good the next day (if there is any left!).I've cooked/tasted this recipe!This is a variation1 person likes this review
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