Brenda's Peach Custard
Here is a recipe with my heartfelt gratitude for your team. I'd make it for you but the drive is too far to deliver it!
Brenda Williamson
Peach Custard
Serves 1610-1/2 cups fresh, cut-up peaches (16-18 average size)
6 eggs
3 cups sugar
9 tablespoons flour
6 tablespoons butter
2 teaspoons vanilla extract
2 dashes salt
Beat thoroughly all ingredient except the peaches. Add peaches and stir.
Bake in an unbaked pie shell at 450 degrees for 10 minutes. Then lower the temperature to 350 degrees and bake for 45-50 minutes more or until custard is set in the middle of the pie.
Makes two 10" pies.
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