Custard Pie

Name: Custard Pie
Ingredients: 2 (9-inch) unbaked pie shells (deep); 8 eggs, slightly beaten; 1 c. sugar; 1/2 tsp. salt; 1 tsp. vanilla; 1/2 tsp. almond extract; 4 c. milk, scalded; nutmeg; 4 medium ripe peaches, peeled and sliced 1/4 inch thick; 3 Tbsp. all-purpose flour; 1 1/4 oz. quick-cooking oats, uncooked; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 2 Tbsp. plus 2 tsp. reduced-calorie margarine; 3 Tbsp. firmly packed brown sugar

15 ingredients

4 steps

Ingredients

2 (9-inch) unbaked pie shells (deep)
8 eggs, slightly beaten
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
4 c. milk, scalded
nutmeg
4 medium ripe peaches, peeled and sliced 1/4 inch thick
3 Tbsp. all-purpose flour
1 1/4 oz. quick-cooking oats, uncooked
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 Tbsp. plus 2 tsp. reduced-calorie margarine
3 Tbsp. firmly packed brown sugar

Directions

1

Preheat oven to 350°.
2

Toss peaches with 1 tablespoon of the flour and place in a 6 x 11-inch baking pan that has been sprayed with a nonstick cooking spray.
3

In a small bowl, combine remaining ingredients; mix well until mixture is crumbly.
4

Sprinkle evenly over peaches.