We've been buying up peaches at the local farmers' markets, and last week I made one of my favorite peach desserts: Peach Custard Pie.
Stir together 1 1/4 cups unbleached white flour and 1/2 teaspoon salt. Cut in 1/3 cup softened butter until the dough is in little crumbly balls. Sprinkle 1 Tablespoon cold water in at a time and toss with a fork (do 4 times for a total of 4 Tablespoons of water.) Form the dough into a ball.
Generously coat your counter top and rolling pin with flour and drop your dough ball onto the counter. Start rolling from the center of the dough out toward the edges.
Keep rolling until your dough is approximately 12 inches in diameter (or will cover the bottom and sides of your pie plate.) I always have plenty of volunteers who want to help with this job. Too bad they scatter when it's time to do the cleanup.
Carefully drape the crust over your rolling pin, and gently unroll it into the pie plate. Then trim and "flute" the edges. Any dough left makes a great "dough cake." We didn't have enough for that, however, so some of us had a taste of raw dough.
Peach Custard Pie Filling
Peel and slice enough peaches to fill your pie shell. I think I used 6-8 average sized peaches this time. In a bowl, mix 1 Tablespoon flour with 1 cup sugar. Add 3 beaten eggs and stir. Pour this mixture over the peaches in the pie pan.
Sprinkle cinnamon over the top and dot with a little bit of butter. Bake for 10 minutes in a 450 degree oven. Then reduce the heat to 350, and bake for approximately 30 more minutes, or until it is no longer jiggly and a knife comes out clean. (This might be closer to 40 minutes; I can't remember.)
Out of the oven comes this fabulous tasting pie, and your entire kitchen will smell of cinnamon and peaches. Good enough for dessert, and I contend it's healthy enough for breakfast!