Every August 24 is Peach Pie Day, and what better way to observe it than by baking a peach pie. That sounds simple enough, doesn’t it? But have you ever considered how many kinds of peach pie there are? Skimming through a few cookbooks, I was a little surprised at all the variations on the
theme. In one Better Homes & Gardens cookbook, I found six different recipes. Six! French crunch peach pie, pizza peach pie, peach caramel pie, brown sugar peach pie, deep dish orange and peach pie and finally, golden peach pie made with lots of nutmeg.
I’m sure you have a favorite recipe, but here’s the one I like best:
Old-Fashioned Peach Custard Pie.
You will need the following ingredients:
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
Prep the Pie
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
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.