This is the best ever; his butter kuchen is also terrific.
I had hoped this would be more of a baked custard with peaches swimming in it rather than than peach pie with a thin layer of custard floating on the top. (I see now that is exactly what it is described to be.) Nonetheless, it was tasty. The only alterations I made were in using an 8.5" pie plate, 1 package of frozen peaches and using another poster's advice, I coated the peaches in corn starch. This is the first pie crust I have made and it didn't come out too badly! I only had an 8.5" pie plate, so it was a bit thick and turned a bit dark, but tasted great - like a shortbread cookie. My only complaint was that the custard was only about 1/4" thick. I can't imagine how thin it would be with a 10" pie plate.
I make this recipe using Italian plums or blueberries (either fresh or frozen) and in a 7x11 inch baking pan. It always brings favourable comments when served.
This is the best of two great deserts, a peach pie and custard on top. I found it simple to make and the crust was nice and flaky. Even though my peaches weren't quite ripe, they softened up nicely during the oven. I did find the pie a bit watery when I cut it but maybe this would be helped by just tossing the peaches in a bit of flour or cornstarch before layering in the pie plate? I had a little bit of filling left over so I also filled some ramekins, which would be cute for dinner parties.