PEACH-CUSTARD PIE
With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half, and cut a circle out of the center large enough to expose the top but cover the edges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
- Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
- Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
- Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.
PEACHY CUSTARD DESSERT
Fresh peaches 'n cream spiced with cinnamon top an easy pat-in-the-pan pastry in this dessert that is served warm. It's just peachy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
- Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
- Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 115 mg
FRESH PEACH CUSTARD PIE
Steps:
- 1. Arrange peaches in the bottom of the pie shell.
- 2. In a mixing bowl combine eggs, sugar, salt and flour. Add cream and vanilla, stir till smooth.
- 3. Pour mixture over peaches. Bake at 400 degrees for 10 minutes. Reduce heat to 375 degrees and bake additional 30-40 minutes or till knife comes out clean
PEACH CUSTARD DESSERT
This is one of my mom and dad's favorite dessert and now it's my daughter's favorite also. In fact there are too many "favorite" desserts going around here at my house!
Provided by Jo Anne Sugimoto
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375 degrees. Prep 9 inch square pan by using non-stick spray.
- 2. Combine baking mix, milk, sugar, and butter. Spread in pan.
- 3. Arrange peach slices on the top.
- 4. Mix 1/4 cup of sugar and the cinnamon, sprinkle over the peach slices.
- 5. Mix the sour cream and the egg, drizzle over the top.
- 6. Bake for 35 to 40 minutes, do a toothpick test, if it comes out clean, it's done.
- 7. Remove from oven onto a wire rack to cool slightly.
- 8. Serve warm with a dollop of sweetened whipped cream.
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
PEACH-CUSTARD KUCHEN
If you are a peach cobbler lover that eats around the peaches and goes for the crust, this is for you. Feel free to add more peaches if you want, but would recommend you trying it this way first. Found this in Betty Crocker's Best-Loved Recipes.
Provided by Nimz_
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Stir together flour, 2 tablespoons sugar, the salt and baking powder.
- Work in butter until mixture is crumbly.
- Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches.
- Arrange peaches in pan.
- Mix 1/3 cup sugar and the cinnamon.
- Sprinkle over peaches (it may seem like a lot, but it's not).
- Bake 15 minutes.
- Blend egg yolks and whipping cream.
- Pour over peaches.
- Bake 25 to 30 minutes or until custard is set and edges are light brown.
- Serve warm with vanilla ice cream.
- Refrigerate any remaining dessert.
PEACH CUSTARD CAKE
I searched all through zaar and I couldn't find this recipe, I actually had to call up my mother and get this from her. My mum used to make this when we were kids and it is total comfort food to me. It is awesome warm or cold.
Provided by mayweed
Categories Dessert
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 deg F.
- Mix flour, salt and butter until crumbly and press into the bottom and partway up the sides of a 9 x 13 pan.
- Drain peaches reserving juice and arrange over crust evenly.
- Combine sugar and cinnamon and sprinkle over peaches then bake for 20 minutes
- Combine the reserved juice with the evaporated milk and eggs and pour over the peaches then bake for another 30 mins until custard is set.
Nutrition Facts : Calories 358.8, Fat 19.1, SaturatedFat 11.5, Cholesterol 85.5, Sodium 253.1, Carbohydrate 42.4, Fiber 1.7, Sugar 22.3, Protein 6.2
PEACH CUSTARD PIE WITH SHORTBREAD CRUST
Make and share this Peach Custard Pie With Shortbread Crust recipe from Food.com.
Provided by Marie
Categories Pie
Time 1h15m
Yield 1 8inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Mix crust ingredients by hand or in a food processor until they form a ball.
- Pat out evenly into a buttered pie tin and bake for 10 minutes.
- Beat all other ingredients together except peaches.
- Take crust out of oven, arrange the peach slices on the crust and pour the filling over the peaches.
- Do not allow filling to pour over sides of crust.
- Reduce oven temperature to 350°.
- Cover pie with foil and bake for 35 minutes.
- Remove foil and bake for 10 minutes more or until the filling is set.
- The juicier the peaches, the more time the custard needs in the oven.
Nutrition Facts : Calories 2559, Fat 131.8, SaturatedFat 77.6, Cholesterol 1043.5, Sodium 1903, Carbohydrate 316.3, Fiber 9.1, Sugar 176.1, Protein 34.3
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4.7/5 (211)Total Time 1 hr 5 minsCategory Cakes & PiesCalories 211 per serving
- After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
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