Peach Custard Pie
 

Peach Custard PieMrs. Levi A. Hershberger from "Cooking With the
Horse & Buggy People"

Serving Size : 6

1 unbaked 9"" pie crust
3 large peaches, peeled and sliced
3/4 cup plus 4 Tbsps. sugar, divided use
2 tablespoons flour
1/4 teaspoon salt
2 egg, separated
1 1/2 cups whole milk, scalded

Preliminaries: Heat oven to 350 degrees.
Procedu Arrange peach slices in unbaked crust. Sprinkle with 1/4 cup
sugar. Mix flour, salt, 1/2 cup sugar and the egg yolks until thoroughly
combined, then slowly whisk in the hot milk. Pour mixture over peaches
and bake until custard is set (25 to 35 minutes).
Top the pie: Whip the egg whites, gradually beating in remaining 4
tablespoons sugar. until stiff (but not dry) peaks form. Mound over pie
and return to 350-degree oven until topping browns.
Presentation: Cool thoroughly before cutting and serving. Pie tastes
best served the same day.

Source: A Collection of Over 600 Favorite Amish Recipes From the Heart
of Holmes County

Jamie R



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