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Peach Custard Pie
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Pastry for a one crust pie
3 cups sliced, peeled peaches
2 eggs
1/2 cup sugar
3 tbl. flour
1 tsp. vanilla
1/8 tsp. nutmeg
3/4 cup milk.
Line a 9 inch pie plate with pastry. Line pastry with a double thickness of aluminum foil. Bake at 450* for 8 minutes. Remove foil and bake for an additioinal 4 minutes.
Layer peaches in the shell and set aside.
Beat eggs slightly with a fork. Stir in sugar, flour, vanilla and nutmeg. Gradually stir in milk. Mix until just combined. Pour filling over fruit in the pastry shell.
To prevent overbrowning, cover edge of pie crust with foil. Bake at 350* for 25 minutes. Remove foil and continue baking for 20-25 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack.
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