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Volume III
September 23, 2011


Weekly Home / Cook'n & Eat'n

Brenda's Peach Custard

Here is a recipe with my heartfelt gratitude for your team. I'd make it for you but the drive is too far to deliver it!

Brenda Williamson


Peach Custard

Serves 16

10-1/2 cups fresh, cut-up peaches (16-18 average size)
6 eggs
3 cups sugar
9 tablespoons flour
6 tablespoons butter
2 teaspoons vanilla extract
2 dashes salt

Beat thoroughly all ingredient except the peaches. Add peaches and stir.

Bake in an unbaked pie shell at 450 degrees for 10 minutes. Then lower the temperature to 350 degrees and bake for 45-50 minutes more or until custard is set in the middle of the pie.

Makes two 10" pies.


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