Peach Custard Pie II
1 (9") unbaked pie crust
2 Tablespoons flour
1 cup sugar
2 large eggs, well beaten (egg substitute may be used)
Sliced fresh peaches
1/2 teaspoon cinnamon
1 Tablespoons butter
Add flour and sugar to well beaten eggs.
Slice enough pared fresh peaches to fill the unbaked shell.
Cover with the egg mixture.
Sprinkle with cinnamon and dot with butter.
Bake 15 minutes at 450ºF then reduce temperature of oven to 350ºF and bake 30-40 minutes or until custard is set and slightly brown.
Linda NM on nancyskitchen.com (recipe was T&T by poster)
Posted by LuAnn on KRT