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!