Wednesday, July 18, 2001
Peach Pie Clarification
After we published a recipe for Hilda Beiersdorfer's Peach Custard Pie last week, we received a couple of calls from people who said the recipe produced too much filling or that the filling didn't set properly. We talked to Mrs. Beiersdorfer and then tinkered with the recipe, reducing the amount of milk.
This recipe should work, but remember that it calls for “whole” milk. Two percent or skim milk may not set in the custard. Also, note the instructions call for baking the pies at 450 degrees for the first 20 minutes. This high temperature helps set the custard, but may cause spattering. Bake the pies on a foil-covered cookie sheet to make clean-up easier.
Finally, realize the amount of peaches in the pie will reduce the amount of custard needed. Fewer peaches will allow for more custard filling.
Beiersdorfer Peach Custard Pie
2 prepared 9-inch pie crusts
5 to 6 peaches, peeled and sliced
4 eggs
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups whole milk
1 teaspoon vanilla
Preheat oven to 450 degrees. Divide sliced peaches evenly and place in bottom of pie crusts. Beat eggs slightly, and add remaining ingredients. Pour filling over ingredients in pie crusts, stopping before filling reaches top edge of crust.
Place filled pie crusts on foil-lined cookie sheet and place in lower third of oven. Bake 20 minutes and then reduce oven temperature to 350 degrees. Bake another 15 to 20 minutes, until knife inserted in center of pie comes out clean. Allow pies to cool on rack before slicing. Makes 2 pies.
Note: Cover edges of pie crust loosely with aluminum foil during first 20 minutes of baking to help prevent crust from over-browning.
— Chuck Martin
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