 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 9 |
|
I first made this when I was in the 10th grade in high school - From a 1962 Pet Milk Praise the Cook magazine tear-out. A rich crust topped with fruit and custard - Not too sweet - serve warm or cold! Ingredients:
1 1/2 cups flour |
1/2 teaspoon salt |
1/2 cup butter (softened) |
29 ounces sliced peaches (one 29 ounce can sliced peaches, drained well, reserve 1/2 cup peach syrup for custard) |
1/2 cup sugar |
1/2 teaspoon cinnamon |
1/2 cup reserved peach syrup |
1 egg (slightly beaten) |
1 cup evaporated milk |
Directions:
1. Preheat oven to 375 degrees, or 350 degrees for Pyrex.
2. In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal.
3. With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan.
4. Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes.
5. Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust.
6. Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing.
7. Serve warm or cold ~ serves 9.
|
|