Peach Custard Pie Recipe
There hasn't been an occasion when this peach custard pie recipe didn't receive rave reviews. The main ingredient in peach custard pie is always fruits. This peach custard pie is a low fat recipe. It is the perfect choice for dessert. I thought of simply yummy, what are the words that come to your mind instantly on tasting this peach custard pie recipe?
Ingredients
1 recipe Whole Wheat Pastry II
2 cups sliced peeled peaches
4 large eggs
1 cup sour cream
3/4 cup honey
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Directions
1. Prepare the pastry and press on bottom and sides of a 10-inch pie plate. Flute the edges with a fork.
2. Preheat the oven to 400 degrees.
3. Arrange the peaches in the pie shell. Beat together the eggs, sour cream, honey, cinnamon, vanilla, and salt. Pour over the peaches and bake below the center of the oven for 10 minutes. Reduce the oven temperature to 300 degrees and bake for 40 to 45 minutes longer, or until golden brown and firm. 4. Cool to room temperature before cutting. Best served the same day.
2. Preheat the oven to 400 degrees.
3. Arrange the peaches in the pie shell. Beat together the eggs, sour cream, honey, cinnamon, vanilla, and salt. Pour over the peaches and bake below the center of the oven for 10 minutes. Reduce the oven temperature to 300 degrees and bake for 40 to 45 minutes longer, or until golden brown and firm. 4. Cool to room temperature before cutting. Best served the same day.
