Easy recipes using everyday ingredients.

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Deep Dish Peach Custard Pie

1 un-baked 9-inch deep-dish pie shell (holds 4 cups)
3 and 1/2 cups peeled, pitted and sliced peaches
1 can (14 ounces) sweetened condensed milk
2 large eggs
1/4 cup melted butter or margarine
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
Pre-heat oven to 425 degrees F.

Arrange peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in a large mixing bowl. Beat until smooth. Pour over peaches.

Bake for 10 minutes. Sprinkle with streusel topping (recipe follows). Reduce the oven temperature to 350 degrees F.; bake for another 55 to 60 minutes or until knife inserted in the center comes out cleanly. Cool on wire rack.

Streusel topping: Combine 1/3 cup packed brown sugar, 1/3 cup all-purpose flour and 1/3 cup chopped walnuts in a medium-size bowl. Mix in ( I just do this by hand) 2 tablespoons butter or margarine until the mixture is crumbly.

I mean no dis-respect to Texas peaches. They are very wonderful, and we will have some soon, but I will never forget those Georgia Peaches!
Irma in San Antonio

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