I want pie all the time. When it comes to deciding on flavour, custard wins most of the time. I've made peach pie before using various recipes, but this one I made up, because I had cream and frozen peaches I needed to use up. I made a graham crumb crust, which is even quicker, and less messy, than a buttery crust.
Here it goes:
Preheat oven to 350.
Make graham crust according to box directions, usually about 1.25 C crumbs to 1/2 C melted butter.
Don't pre-bake.
Defrost and drain peaches, or use fresh ones, then fill the crust.
Mix a bit of flour, 2-3 tbsps, with 2/3 cup sugar, then add 1 cup cream and 1 egg. Whisk.
Pour mixture over peaches:
Bake for 45 minutes.
I didn't completely drain my thawed out peaches, so the bit of liquid made the custard creamy. It was delicious, just not as firm as it would have been without any liquid. Creamy custard is perfect with peaches.
Enjoy!
