Deep Dish Peach Custard Pie Sliced peaches nestled in an egg-rich base are topped with streusel topping. Cinnamon and nutmeg add zest and flavor to this all-time favorite. Prep: 18 min Cooking: 1 hrs 5 min Yields: 8 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 3 1/2 cups (about 7 medium) peeled, pitted and sliced peaches 1 can (14 oz.) NESTLE CARNATION Sweetened Condensed Milk 2 large eggs 1/4 cup butter or margarine, melted 1 to 3 teaspoons lemon juice 1/2 teaspoon ground cinnamon Dash ground nutmeg STREUSEL TOPPING 1/3 cup packed brown sugar 1/3 cup all-purpose flour 1/3 cup chopped walnuts 2 tablespoons butter or margarine, chilled PREHEAT oven to 425F. ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches. BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack. FOR STREUSEL TOPPING COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Source: VeryBestBaking
__._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
