Mama's peach custard pie from Sweety Pies: An Uncommon Collection of Womanish Observations with Pie by Patty Pinner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute evaporated milk for heavy cream.

  • ashallen on July 30, 2021

    I really liked the mix of brown sugar, peach, spice, and custard flavors in this pie, though we would have liked it to have been a bit sweeter and maybe a bit saltier, both easily done next time. Flavorful peaches make a difference here! I was concerned the custard might have a mealy texture given all the flour in the filling but it was smooth and creamy. There wasn't a ton of custard, but what there was balanced out the tartness of the peaches nicely. Book recipe calls for a 9-inch pie plate and online recipe calls for a 9-inch deep dish pie plate. I used the standard 9.5-inch Pyrex pie plate with the scalloped rim and that worked well. Pie was done (175F in center) a bit early (~40 minutes). Baked on bottom oven shelf to make sure bottom baked through. Put crust shield on crust rim after 20 minutes but it still over-browned and turned bitter so I'll add it earlier next time. Leftovers kept well for a couple days.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.