PEACH CUSTARD PIE COCKAIGNE
One 9-inch single-crust pie
Prepare:
Position a rack in the lower third of the oven and preheat the oven to 375°F.
Line a 9-inch pie pan with the dough. Chill and blind bake as directed in About Blind Baking Crusts. Brush the baked crust with:
- 1 egg yolk, beaten
Return the crust to the oven until the glaze is set, about 3 minutes. Reduce the oven temperature to 350°F. Whisk together in a medium bowl until well blended:
- 1 large egg or 2 large egg yolks
- ⅓ cup (65g) sugar
- 6 tablespoons (3 oz or 85g) unsalted butter, melted
- 3 tablespoons (25g) all-purpose flour
- ½ teaspoon vanilla
- ¼ teaspoon salt
Arrange in a single layer, cut side down, in the bottom of the pie shell:
- 3 fresh peaches, peeled, halved, and pitted, or 6 drained canned peach halves
Pour the egg mixture over the peaches. Bake the pie until the custard is browned and crusty on top and appears firmly set in the center when the pan is nudged, 40 to 45 minutes. Let cool on a rack. Serve warm or at room temperature. The pie can be refrigerated for up to 2 days. If desired, garnish with: