Peach Custard Pie

Recipe makes one 9-in pie

9-in flaky pie crust from the recipe here

3 tbsp brown sugar

5 tbsp all-purpose flour

5 medium size ripe peaches, peeled, pitted, sliced

355 ml (12 oz) evaporated milk

1 large egg, slightly beaten

1 tsp vanilla extract

148.5 g (2/3 cup) granulated sugar

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1. Preheat oven to 218 degrees C (425 degrees F).

2. Prepare pie crust and set aside.

3. Combine 3 tbsp brown sugar and 3 tbsp flour in small bowl. Sprinkle over bottom of pie crust.

4. Arrange 5 peaches in crust.

5. In a medium-size bowl, whisk together 355 ml (12 oz) evaporated milk, 1 egg, 1 tsp vanilla extract. Pour over peaches.

6. In a small bowl, combine 2 tbsp flour, 148.5 g (2/3 cup) granulated sugar, 1/2 tsp each of ground cinnamon, nutmeg, and cloves. Sprinkle over the top of the pie. (KY's note: I substituted some of the caster sugar for brown sugar!)

7. Place in oven and bake until a knife inserted in the centre comes out clean, or for about 45-50 minutes.

8. Let cool completely on a wire rack before slicing.

9. Serve with vanilla ice cream.

Recipe adapted from “Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie” by Patty Pinner