Peach Custard Pie

Peach Custard Pie

With peaches at the peak of their season, this easy custard pie is a summer delight. However, if using the canned peaches instead, it is surprisingly good too.

1 pie crust

2½ cups peeled and sliced fresh peaches or 2 (15 ounces) cans sliced peaches, drained

1 cup plus 3 tablespoons sugar

1 tablespoon butter

3 tablespoons flour

2 eggs

1 teaspoon vanilla extract (optional)

Mist a pie pan with cooking spray and ease the pie dough into the pan and crimp the edge. If using fresh peaches, toss them with 3 tablespoons of sugar and let stand for 5 minutes.  If using the canned peaches, drain them.  In a mixing bowl, combine the butter, flour, eggs, 1 cup of sugar and the vanilla, if using. Dice 3/4 cup of the sliced peaches and stir into the custard mixture. Pour the custard onto the pie crust.  Position the remaining peach slices in a fan design of top of the custard.  Bake at 350 for 50 minutes or until the top is golden.  Cool on a rack.  Chill for several hours or overnight.  Serves 8.