As the endless summer continues, I've been logging in more hours in the kitchen, this time with a Peach Custard Pie. I spotted it in a fancy magazine and it looked absolutely divine. Having received rave reviews, to quote my uncle "this is excellent ah", I have, in all my goodness, decided to share le recipe. It is a slightly sketch recipe though, because of my many kitchen failures, the worst is not being able to follow a recipe. So I pull up about 3 recipes and mix and match. While this has served me well so far, I fear that somewhere down the line it might get ugly. More importantly, it doesn't really make for exact measurements so proceed with caution.
I started out with the pastry dough. Being of a finicky nature, I thought the dough in the original recipe looked far too complicated so I used a basic pie crust recipe. To this I added ground pecans as per original recipe, and lots of butter because I like butter. I chilled the dough for a bit til I worked on the custard mix and then rolled it out and popped it in the pie dish. Hold your tongue, I'm still working on my decorative skills.
For the filling I started out with 3 or 4 peaches, peeled and sliced. They were unbearably sour so I tossed them in sugar. I'm not sure if we get peaches in Sri Lanka, so the canned variety should work just as well, and they come pre-sweetened so no fuss. Even though I didn't do this, I think adding some nutmeg and cinnamon would give it a nice extra flavour
I then layered the peaches over the pie crust. This is when it starts looking quite scrumptious.
For the custard filling I mixed up milk, sugar, Greek yogurt, flour, eggs, vanilla, cinnamon, crushed pecans and corn starch, and poured it over the peaches.
Bake for 30 minutes, cool and sprinkle with pecans. The recipe calls for more baking but my crust was getting decidedly crispy so I nixed that. Serve with homemade vanilla ice cream. Bon appetit!