Mary Teasley’s Peach Custard Pie

I asked my grandmother whether there was any holiday food she missed from her childhood.  She said she missed her mother’s Peach Custard Pie.  She hadn’t had it since her mother died and she didn’t have a recipe, but she could tell me how it was made.  It took me three tries to finally get it right.  She was delighted.

Soak 7 oz. dried peaches in water, overnight. Drain off all the water.  Cook over medium heat with 1 c. sugar until tender.  Drain off all the syrup.  Sieve the peaches and drain again.  (I use my grandmother’s potato ricer.)

Spread the sweet peaches into an unbaked, deep dish pie crust.

Make a 1-2-3 custard by combining 1 c. sugar, 2 c. milk and 3 eggs.  Beat well and pour over peaches.

Bake at 300°F until the custard sets,  @1 and a half hours.


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