Featured Recipe - Peach Custard Pie The hardest part about this recipe is probably going to be peeling the peaches, so to solve that, start with well-ripened peaches and a pot of boiling water. As you might do with potatoes, put the peaches in the boiling water for just a few minutes. Then take them out and put them in a pot of cold or iced water. When they have cooled enough to handle, gently rub the peels so that they fall off. Ingredients: 1 (9 inch) pie shell 3 tablespoons all-purpose flour 3 tablespoons brown sugar 5 large fresh peaches - peeled, pitted and halved 1 1/2 cups evaporated milk 1 egg, beaten 2/3 cup white sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg Directions: Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture. In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches. In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches. Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean. Allow to cool somewhat before slicing. Serve while still warm with optional scoop of ice cream, whipped cream, or poured heavy cream. Alternatively, chill the pie and serve cool, either with the above accents or as is. Print This Page