RECIPE FROM "SANDY'S
Custard Peach Pie
(From The Arkansas Democrat Gazette)
2 eggs, beaten
1/4 cup softened butter
1 cup granulated sugar
2 tablespoons all-purpose flour
6 to 7 large peaches, peeled, seeded, sliced
1 (9-inch ) unbaked pie crust, optional
In a large bowl, mix together eggs, butter, sugar and flour and blend well. Stir in peaches. Pour mixture into unbaked pie crust or a well-greased, 9-inch pie pan. Sprinkle with nutmeg.
If using a crust, bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake about 45 minutes longer. If not using a crust, bake at 350 degrees for 45 minutes. Keep leftovers refrigerated.
Note: This Custard Peach Pie, made with eggs, butter and sugar, has a texture similar to chess pie only a little lighter. It calls for a crust, but I made it without, and as the sugar cooked on the bottom it took on the taste of caramel uuummm!