Peach Custard Pie
It’s summer, and what’s better than fresh peach desserts? This pie makes good use of delicious ripe peaches and is easily made gluten and dairy free. Try it with last week’s custard recipe or with a scoop of ice cream.
Ingredients
Your favorite pie crust, ready in a deep dish pie plate, chilled in the fridge
3 tablespoons firmly packed light brown sugar
5 tablespoons flour or gluten free 1-1 flour
5 medium peaches, peeled, pitted and sliced
a 12-ounce can evaporated milk or dairy free evaporated milk (You can buy this by the can or make your own – just put plant milk (esp oat) in a saucepan and simmer it for 10 minutes or so to reduce and thicken it.
1 large egg, slightly beaten
1 teaspoon vanilla extract
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
For the filling: Combine the brown sugar and 3 tablespoons of the flour in a small bowl. Sprinkle evenly over the bottom of the unbaked pie crust. Arrange the peach slices in an attractive pattern on the bottom of the crust.
In a medium bowl, whisk together the evaporated milk, egg and vanilla extract, then pour it over the peach slices. In a small bowl, combine the remaining 2 tablespoons of flour with the sugar and spices; sprinkle over the top of the pie.
When ready to bake, preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Place the pie on it and bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let cool completely on a wire rack before serving.