wall street journal bestselling author
amy vansant bestselling author
USA Today bestselling author

I really wanted donuts this morning, but I couldn't talk anyone into going and buying them for me. Bastards. So I made a pie. It made sense to me at the time. I had 8-9 peaches that were getting ready to go around the bend, so it was a good way to save them, too.

The Sugar Peach Pie is like a sweet custard with peaches in it, sitting in a crust. There is no top crust. It is fairly easy to make and was a big favorite of mine as a kid because it is pretty sweet. I mean, it's not a donut, but it works in a pinch.

Crust (shell)

  • 1 cup flour
  • 1/2 tsp salt
  • 1/3 cup plust 1 tablespoon of crisco
  • 2-3+ tbl of ice water

Mix together - add water slowly until the ball is a good texture - not dry and crumbly but not wet. Roll it out on wax paper with a rolling pin and then lay it in a pie plate. Pinch around the edges to make a pretty crust edge.

Arrange peach halves in the shell and bake at 350 for 25 minutes.

In the meantime mix all this together:

  • 2 eggs
  • 1 cup of sugar
  • 2 tablespoons of butter
  • 1/2 teaspoon of salt

When the pie is done cooking, pour this mixture over the peaches and then put it back in the oven at 350 for 30 more minutes.



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