Peach Custard Pie

Peach Custard Pie might be a good recipe to expand your dessert recipe box. This recipe makes 10 servings with 305 calories, 7g of protein, and 13g of fat each. For 73 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Many people made this recipe, and 3798 would say it hit the spot. It is brought to you by Eating Well. A mixture of peaches, eggs, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 4 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is pretty good. Similar recipes are Peach Custard Pie, Peach Custard Pie II, and Peach Custard Pie.

Servings: 10

Preparation duration: 45 minutes

Cooking duration: 225 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare crust: Pulse pecans in a food processor until finely ground. Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.Position rack in lower third of oven; preheat to 400F. Coat a 9-inch pie pan with cooking spray.To prepare filling & assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.Arrange peaches in the crust and pour the filling on top (some peaches will float but this wont affect the final results). Bake for 30 minutes.Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 350. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more. Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.

 

Step by step:

1. To prepare crust: Pulse pecans in a food processor until finely ground.

2. Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl.

3. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.

4. Add oil and stir with a fork to blend.

5. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture.

6. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (

Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.Position rack in lower third of oven; preheat to 400F. Coat a 9-inch pie pan with cooking spray.To prepare filling & assemble pie

1. Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.

2. Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork.

3. Place on a baking sheet.Arrange peaches in the crust and pour the filling on top (some peaches will float but this wont affect the final results).

4. Bake for 30 minutes.

5. Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 35

6. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more.

7. Let cool for 1 1/2 hours.

8. Serve warm or refrigerate until cold.

Nutrition Information:

covered percent of daily need