Friday is PIE DAY!

I was reluctant to get my heart set on a peach pie too soon, as the season for really good peaches here seems to get shorter and shorter each year. But, or course, I did it anyway, and ended up finding some peaches that were, well, good enough for a pie. Not ideal, but I'll take 'em.

Once I get the perfect (or as perfect as I can get in Minnesota) peaches, then I'll make a classic all peach two crust pie. For now, a custard pairing should make up for any shortcomings these peaches may have.

My goal was to bake a pie with a big heap of peaches in the middle, and just enough rich custard to cradle the peaches and hold it all together. This meant upping the fruit amount, and cutting the liquid amount a bit  (also using cream instead of milk to make it extra rich!).


Peaches and Cream Custard Pie

9" single pie crust
3 cups peeled and sliced peaches
3 eggs
1/2 cup light cream (half and half)
2/3 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

-spoon sliced peaches into prepared pie crust

-in a small bowl, beat the eggs lightly
-add remaining ingredients and beat for 2 minutes
-carefully pour the custard over the peaches
(this so wonderfully fills up every little crevice between the peaches. I also like to poke down any peaches that are sticking too far up from the top of the custard)

-bake at 400 degrees for 20 minutes
-lower the oven temperature to 350 degrees
-bake for an additional 35 minutes
*the custard may still seem a little jiggly here and there, but it will set up as it cools*

I'm sorry to break it to you that I must keep you in suspense for the weekend. I am just packing up the pies to tote them off to a family event. As this is a new recipe, I definitely want to taste test before setting you off to make it on your own. It smells divine and the little bit that I licked off my finger (this happened accidentally, of course) tasted like fresh peach nirvana. So-hold tight-I'll have lots of taste testers and critics this weekend, so I'll give you the full review on Sunday!