Cory's Peach Custard Cake
Do you call this a Peach Custard Cake? A Peach Custard Pie? Whichever, obviously Cookin' Dad calls it a family favorite...Thanks to Cathy in TX for finding this for us to save and savor.
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter or margarine (CD used butter)
30 ounces canned peaches
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 large egg
1 cup evaporated milk
extra cinnamon/sugar for topping - optional
In a 1 1/2-quart bowl, mix together the flour, salt and butter with a pastry blender until mixture looks like coarse meal .
With back of spoon, press mixture firmly on bottom and halfway up sides of buttered 8-inch pan.
Drain well a 1 pound 14 ounce can of peaches, saving 1/2 cup syrup.
Arrange drained peaches on crust in pan.
Sprinkle a mixture of 1/2 cup sugar and 1/2 teaspoons cinnamon over peaches.
Bake in 375º F oven for 20 minutes.
Mix the 1/2 cup peach syrup, 1 slightly beaten egg, and 1 cup evaporated milk.
Pour over peaches.
Bake for 30 minutes more, or until custard is firm except in center.
Center becomes firm on standing.
Sprinkle with additional cinnamon/sugar if desired.
Serve warm or cold.
From a Recipe by Cory. Notes by Cookin' Dad: I made a few minor changes in this recipe: 1) I added about 1 1/2 tablespoons sugar to the crust; 2) When I baked the peaches and crust the first time, I drizzled a little rum over the peaches; 3) I added one teaspoon vanilla extract to the peach juice and evaporated milk mixture; 4) When I baked pie for second time, I sprinkled a little extra cinnamon sugar over top of pie.
This recipe was simple and quite good. Thanks for teaching me how to make my daughter eat a dish with peaches in it! Regards, Cookin' Dad
P.S. I thought the crust texture was really good considering it was not the standard pie crust which is normally rolled with rolling pin (A great lazy man's pie crust!).