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| FRESH PEACH CUSTARD PIE | |
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8 lg. or 10 med. fresh peaches Peel and slice peaches in a small amount of lemon juice. Beat together: 2 tbsp. lemon juice 2 tbsp. flour 2 eggs 1 c. sugar Dash of salt 1/2 to 3/4 tsp. nutmeg Spread pie plate with pastry. Place sliced peaches in shell. Pour custard mixture over top. Bake at 425 degrees for 10 minutes, then reduce heat to 325 degrees and bake for another 45 to 50 minutes until golden brown. | |
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