Recipe: North Carolina Peach Custard Pie

Prepare the pastry and line a PIE plate with it, then rub with shortening as directed in the CUSTARD PIE. Now cover the bottom thickly with sliced peaches and then prepare a CUSTARD as follows: Place in a mixing bowl

  • Three-quarters cup of sugar,
  • Three-quarters cup of milk,
  • Yolks of two eggs,
  • One whole egg,
  • One-quarter teaspoon of cinnamon.

Beat to thoroughly mix and just before pouring the CUSTARD over the peaches dust them well with sifted flour. Pour on the CUSTARD and bake in a slow oven until firm. Use whites of eggs for MERINGUE.

Raspberries and plums may be used in place of the peaches for variety. When making these PIEs, always use the regulation CUSTARD PIE tin, the ones with the straight sides.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss