Peach Custard Pie

bert's Note:

This recipe is indeed easy as pie. And it is delicious! I have always used fresh peaches but I'm sure canned peaches, well drained, would work well, too.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 1 unbaked 9-inch pie crust
• 2 tablespoons minute tapioca
• 6 large peaches
• 4 eggs
• 1 cup sugar
• cinnamon, butter

Directions:

1. Sprinkle tapioca on bottom of shell.
2. Slice peaches into shell.
3. Combine eggs and sugar and pour over peaches.
4. Sprinkle with cinnamon and dot with butter.
5. Bake 10 minutes at 400, then 45-50 minutes at 350.
6. Cool and Serve- Keep refrigerated.

Reviews

[picklesmax]

i added a capful of vanilla, an extra egg, and 1/2-3/4 cup of whipped cream cheese to the egg mixture and i think its the best pie ive ever made!!!!!!!! ( i also made a lattice crust on top.

[mtnmel]

Yummy, easy pie! I used canned peaches (drained) and added 1 cup fresh raspberries.(and 1 tsp vanilla) Great flavor! Mine took 60 min. to cook~covered with foil @ 50 min so as to not brown too much. Thank you for sharing!!

[HeidiRenee]

amazing! substituted splenda and it worked wonderfullyl!