Kentucky Peach Pie
Description
Courtesy of Princess Louise Dawson, Carol Dawson’s motherThis is my favorite of all pies—the true Empress of Pies. Again, my mother’s recipe; best when Mexia and Stonewall peaches are in season.
Ingredients
1 pie crust, in a 9-in. pie plate (click here for Fabulous Pie Crust)
1 c. sugar, divided
Pinch nutmeg
3 large eggs
½ c. melted butter
Methods/steps
Peel the peaches. Prick the pie crust and bake the pie shell at 425° for 12–15 minutes, until golden.
In a bowl, cover the peaches with half of the sugar, and sprinkle them lightly with the nutmeg. In a separate bowl, beat the eggs. Mix in the melted butter and the remaining sugar.
Place sugared peaches in the pie shell, and pour the egg mixture over them. Bake in the middle of the oven at 350° for 35–45 minutes, until the custard is set and no longer runny. Feel free to use a spoon to gently pull aside the peaches and make a hole in the pie’s center to double-check runniness.
Let cool.
Enjoy your time in heaven.
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