Very good. I made this for a family dinner and everyone really enjoyed it. My BF's father said that he had some the next day for breakfast and that he liked it even better chilled. I did use heavy cream instead of milk to give it more of a custard consistency. Also, I added 1 tsp. of vanilla as others suggested, however next time I would leave that out because I think it gave it a little too much sweetness. Delicious easy recipe, thank you!
Nothing real fancy about this homely little dish, but we will be adding it to our permanent repertoire. An extremely easy to make dish. I switched the quantities of sugar and milk...used one cup of milk and 1/3 cup sugar and it was plenty sweet enough. We subbed a large can of drained mixed fruit cocktail (didn't have any fresh peaches) and added a little vanilla (just because).
Miss Annie thank you so much for posting this recipe. It's easy to make and varies really well. I didn't have any peaches so I substituted with raspberries, blackberries, blueberries & strawberries. I also added a pinch of nutmeg and cardamon. It was was so good tart & sweet.
This was so cool! I'd never had a pie like this before. I used canned peaches because it's not peach season here and it was so tasty. I can't wait for the fresh ones to try this again.
I did enjoy this. It was super easy once the peaches were prepared. However, the custard and peach juice combined caused a kind of curdled appearance in the custard that I found unappealing. I think next time I'll just make a custard pie and top it with cooked and thickened peaches. I used heavy cream instead of milk and xylitol instead of sugar. Maybe that caused the problem? The baking time seemed to be just right, as my crust was perfect at about 50 min. (I did use an oven thermometer to assure the correct temp.)
This was a fantastic tasting pie. It was so simple to make. Thanks for posting this lovely recipe.
I'm not a custard fan, but my inlaws are German and they all loved it and had seconds. I added some vanilla and 2 T of cornstarch as I really like my pies to set up well. I subbed almond milk for the dairy. I only used 3 cups of peaches since I didn't have a deep-dish pie pan. As it was, it filled up the pie pan perfectly so more peaches would have overflowed.
This pie was pretty yummy. I found that I needed to cook it a lot longer than it said to get it to cook through. It may partially be my fault because I kept checking to make sure that my crust wasn't over-browning, and once it got pretty dark, I covered the pie loosely with foil. It was okay warm, but I liked it much better the next day after it had chilled in the fridge. I used canned peaches and it was just fine...
This is VERY good. I used 2/3 cup milk, 1 tablespoon of cornstarch & 1 teaspoon of vanilla because I wanted it to be more custard. We will be making it again!Thanks for a great recipe.
This was very good. I used a graham cracker crust, 4 eggs and a splash of cream and vanilla. DH wasn't that crazy about it, but my nephew and I really liked it. I had too much filling for my pie pan, so I baked it separately and liked it more than I did with the crust. This is so different - a nice change for those of us who love custard. Thanks.