Americandessert

Peach Custard Pie

Name: Peach Custard Pie
Yield: 2 servings
Cuisine: American
Ingredients: Cover a pie-dish with bottom crust; some ripe, fresh peaches; three tablespoonfuls of sugar; one pint of milk; three eggs

From Temperance cook book, 1887

Serves 2

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 79. The excerpt below is the record exactly as published.

PKACH BUSTARD PIE. Cover a pie-dish with bottom crust, pare and halve some ripe, fresh peaches; cover the bottom of the dish with them, filling each half with sugar; make a custard of one pint of inilk, three eggs, three tablespoonfuls of sugar. Pour this custard over the pie and bake in a moderate oven. CREAM PIE. (Xo. 1.) One pint of milk

Cook this with the app: pantry check, scaling, and the assistant.