Peach Custard Pie

  • 1 9-inch unbaked pie shell
  • 4 large or 5 small very ripe peaches, peeled and sliced
  • 5 tablespoons flour, divided
  • 3 tablespoons brown sugar, packed
  • 1-1/2 cups evaporated milk
  • 1 egg, slightly beaten
  • 2/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  1. Preheat oven to 425°F.
  2. Mix 3 tablespoons of the flour and all the brown sugar. Sprinkle in the bottom of the pie shell. Arrange the sliced peaches on top of the flour/sugar mixture.
  3. Combine the milk and egg, and pour over the peaches. Combine the remaining 2 tablespoons flour, white sugar, cinnamon and nutmeg, and sprinkle evenly over the peaches and milk mixture.
  4. Bake for 50 minutes or until a knife inserted in the middle of the pie comes out clean.
  5. Makes one pie.


Ready in: 1 Hr 50 Min

Recipe editor Patricia Mitchell