INGREDIENTS:

Unbaked pie crusts

PEACH FILLING:

1 pkg. dried peaches
1 to 1 1/2 c. sugar
Water (to cover)

CUSTARD:

2-3 eggs
1 to 1 1/2 c. milk
3/4 c. sugar

DIRECTIONS:

Cut peaches into pieces; add sugar and water. Simmer until peaches are tender (may have to add water as they cook). Put cooled peaches through blender or food processor to puree. Mix custard ingredients together. Place peaches in bottom of pie crusts. Pour custard mixture over top. Bake at 350 degrees until custard is set. Usually makes 2-3 pies.

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