Peach Custard Pie

By Sue Horner

Have ready your pie shells. Can be any size but I usually made a 9.5 or 10 pie.

For one pie, drain a large can of peach slices in a colander.

In a mixing bowl, blend 4 slightly beaten eggs, one half cup of sugar, quarter tsp of salt, and half tsp vanilla.

Scald 2 cups of milk (just until a skin starts to form on the top of the milk).

GRADUALLY stir the milk into mixing bowl (if you put it all in at once, you’ll cook the eggs immediately and make scrambled eggs!)

Arrange peach slices on the bottom of the uncooked pie shell. Gently pour the custard sauce you’ve made over the top of the peaches. (Hint: fill them almost full and then transfer to the oven, finish pouring the custard after the pies are in place. Saves many spills between the work surface and the stove!) Sprinkle the top with cinnamon.

Bake in a moderate oven 350 degrees for 45-55 minutes, or until a knife inserted half way between center and edge comes out clean. Cool on rack. If you put it into the refrigerator too soon, the top will become watery. When cool, place in refrigerator.