Deep-Dish Peach Custard Pie

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Deep-Dish Peach Custard Pie

 

1 9 inch unbaked deep-dish pie shell, 4-cup volume

1 14 oz. can sweetened condensed milk

2 large eggs

1/4 cup butter or margarine, melted

1 teaspoon lemon juice, use up to 3 teaspoons.

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

3 1/2 cups peeled, pitted and sliced peaches, about 7 medium

1 recipe streusel topping, recipe follows

1/3 cup packed brown sugar

1/3 cup all-purpose flour

1/3 cup chopped walnuts

2 tablespoons butter or margarine, chilled

 

Preheat oven to 425 degrees.

Arrange peaches in pie shell. Combine sweetened condensed milk, eggs, butter,

lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour

over peaches.

Bake for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350

degrees, bake for additional 55 to 60 minutes or until knife inserted near

center comes out clean. Cool on wire rack.

Streusel Topping: Combine brown sugar, flour and walnuts in medium bowl. Cut in

butter with pastry blender or two knives until mixture resembles coarse crumbs.

Yields 8 Servings