This is the second peach pie I made last weekend. How did it compare?
FOR PRINTABLE VERSION CLICK HERE: Fruit Custard Pie
Source: Simply in Season
9 inch pastry shell (unbaked)
2 cups peaches (sliced; can also use apricots, plums, cherries, or berries)
1/4 cup sugar
2 eggs (beaten)
1 1/4 cups milk
1/4 cup sugar
1 tsp vanilla
1. Arrange fruit in pastry shell and sprinkle with sugar.
2. Mix remaining ingredients well and pour over fruit. Bake in preheated oven at 450F for 15 minutes. Reduce heat to 350 and bake until custard is set, about 25 minutes.
Servings: 8
Yield: 1 pie
Nutrition Facts
Serving size: 1/8 of a recipe (4.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 195.92
Calories From Fat (37%) 72.31
% Daily Value
Total Fat 8g 12%
Saturated Fat 2.78g 14%
Cholesterol 55.93mg 19%
Sodium 149.64mg 6%
Potassium 175.51mg 5%
Total Carbohydrates 27.43g 9%
Fiber 0.82g 3%
Sugar 18.91g
Protein 4.01g 8%
The Verdict: I for one LOVED the custard. It was creamy and the vanilla was a great touch. However, DH thought it was bland compared to the other pie. I prefer to think it was just more refined. Even though the recipe says you can use any fruit, I think the soft flavor of peaches goes really well with the custard. Mmm, custard.
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This fruit custard pie looks amazing. Id love to try it with some berries
Jerry recently posted..Simple Pan Seared Salmon with Salad
I shared this on my blog with a linkback to get the recipe: http://for-the-love-of-pie.blogspot.com/2011/12/fruit-custard-pie.html
@pril