| PEACH CUSTARD PIE |
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Prep time: 40 minutes Baking time: 45 minutes Makes one 9" Pie Crust Unbaked Classic CRISCO Double Crust Filling 1 can (1 lb 13oz) yellow cling peaches in heavy syrup 3 tablespoons cornstarch 1 cup sugar, divided 3 tablespoons reserved peach syrup 3 eggs 1/3 cup buttermilk 1 tablespoon butter or margarine, melted 1 teaspoon vanilla Glaze 1 egg lightly beaten with 1 tablespoon water 2 teaspoons sugar Heat oven to 400ºF. For filling, drain peaches, reserving 3 tablespoons syrup. Cut peaches into small pieces. Place in large bowl. Combine cornstarch and 3 tablespoons sugar in medium bowl. Add 3 tablespoons reserved peach syrup, remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and vanilla. Pour over peaches; stir until peaches are coated. Pour filling into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute, making high edge. Cut slits or design in top crust for escape of steam. For glaze, brush with egg mixture; sprinkle with sugar. Bake at 400ºF for 45 minutes or until set, covering top with foil, if necessary, to prevent over-browning. Cool to room temperature or chill before serving. Refrigerate leftovers. |
