Peach Pie

INGREDIENTS:

Peaches, canned
1 c. sugar
2 tbsp. flour
1/4 tsp. salt
1 egg
1 tbsp. butter
1 unbaked pie shell

DIRECTIONS:

Fill pie shell with sliced peaches. Over low heat, melt and mix all remaining ingredients. Pour mixture over peaches. Bake 10 minutes at 400 degrees then 30 minutes at 350 degrees.

Peach Crumb Pie

INGREDIENTS:

3/4 c. sugar
2 tbsp. butter
1/4 c. flour
9 inch unbaked pie shell
14 canned peach halves
1/4 c. peach juice
2 tbsp. lemon juice

DIRECTIONS:

Mix sugar, butter and flour into crumbs that look like coarse cornmeal. Sprinkle half crumbs in bottom of pie shell, add peaches, juice, and lemon juice and cover with rest of crumbs. Bake at 375 degrees until crust is done and crumbs are well browned, about 1 hour.

Peach Custard Pie

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.