Peach Custard Pie III

Peach halves are arranged in a pie shell, and sprinkled with brown sugar and flour. A mixture of evaporated milk and egg is poured over the peaches, and before the pie is slipped into the oven, it 's dusted with sugar and spices.

• Calories: 278 Calories

Ingredients

• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 egg, beaten
• 2 tablespoons all-purpose flour
• ⅔ cup white sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons brown sugar
• 1 (9 inch) pie shell
• 1 ½ cups evaporated milk
• 5 large fresh peaches - peeled, pitted and halved

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.

Step 3

In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.

Step 4

In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.

Step 5

Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.