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    crustless - Peach Custard Pie


    Source of Recipe


    from wwr when it was free
    crustless - Peach Custard Pie

    3 Tbs (45 ml) butter
    1 cup (250 ml) all-purpose flour
    1 cup (250 ml) sugar
    1 1/2 tsp (7 ml) baking powder
    1/2 tsp (2 ml) salt
    3/4 cup (180 ml) milk
    2 cups (500 ml) sliced fresh peaches or nectarines
    Whipped cream for garnish (optional)

    Place the butter in a deep 9-inch (23 cm) pie or cake pan and heat in
    a preheated 375F (190C) oven until the butter is melted. Meanwhile,
    mix together the flour, sugar, baking powder, and salt in a bowl.
    Stir in the milk until smooth. Pour the batter into the pie pan and
    pour the peaches (including any juices) into the middle of the batter
    - do not stir. Bake for 40 to 50 minutes, until the custard is set in
    the middle. Serve warm or cold, garnished with whipped cream if
    desired.
    Serves 6 to 8.

 

 

 


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