“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!”
READY IN:
1hr
SERVES:
9
UNITS:
US

Ingredients Nutrition

  • Crust and Fruit
  • 1 12 cups flour
  • 12 teaspoon salt
  • 12 cup butter (softened)
  • 29 ounces sliced peaches (one 29 ounce can sliced peaches, drained well, RESERVE 1/2 cup peach syrup for custard)
  • 12 cup sugar
  • 12 teaspoon cinnamon
  • Custard
  • 12 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.

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