INGREDIENTS:
1 c. sugar
4 tbsp. flour
2 eggs
1 c. milk
DIRECTIONS:
Mix sugar and flour, then add eggs and milk. Place sliced peaches in raw pie shell until shell is covered. Pour custard over peaches, dot with butter and sprinkle nutmeg over top of pie. Bake at 425 degrees for 20 minutes, reduce temperature to 325 degrees and continue baking until custard is set.
INGREDIENTS:
Pastry for 2 crusts
8-9 fresh ripe peaches
Bourbon, cinnamon & butter
DIRECTIONS:
Prepare pastry and put bottom crust in pie plate. Peel peaches and halve them. Place halves in pie plate and fill center of each with 1 tablespoon brown sugar and a few drops of bourbon. Sprinkle lightly with cinnamon and dot well with butter. Put on the top crust, seal edges and place 3 slits in top crust. Bake at 400 degrees for 10-20 minutes until crust is browned.
INGREDEINTS AND DIRECTIONS:
1/2 c. butter
1/2 tsp. salt
1 1/2 c. flour
TOPPING:
1/3 c. sugar
1/4 c. butter
1/3 c. flour
1 tsp. cinnamon
FILLING:
4 c. fresh diced peaches
1 c. sugar, divided
2 tbsp. flour
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
1 c. sour cream
Cut butter into flour and salt and press into a 9 inch pie pan.
Slice peaches into a bowl. Sprinkle with 1/4 cup sugar. Let stand while preparing rest of filling. Combine 3/4 cup of sugar, flour, egg, salt, and vanilla. Fold in sour cream. Stir into peaches. Pour into pie crust.
Bake at 400 degrees for 15 minutes and then 350 degrees for 20 minutes. After the 20 minutes, sprinkle topping over the pie. Then bake another 10 minutes at 400 degrees or until done.