Name: Peach Custard Pie
Total time: PT-492470H10M33S
Yield: 6
Cuisine: Southern
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

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

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Instructions

Preheat oven to 425°F.
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 flour/sugar mixture.
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.
Bake for 50 minutes or until a knife inserted in the middle of the pie comes out clean.
Makes one pie.