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It only uses eggs and sugar, no milk. So, it is not a pudding-like custard at all, but more like a French sabayon or Italian zabaglione that is baked rather than cooked.


  • 3 cups sliced peaches
  • 2 large eggs, well beaten
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • One 9-inch pastry crust, store-bought


  • Preheat oven to 400° F.
  • Arrange peaches in bottom of unbaked pie shell.
  • In a medium bowl, whisk together the eggs, sugar, flour, cinnamon and nutmeg.
  • Pour over peaches.
  • Using a spoon or fork, gently lift peaches, being careful not to pierce the dough, so that custard moves in between and under fruit.
  • Bake for 1 hour or until knife inserted into custard comes out clean.
  • Cool on rack. Serve warm or room temperature. Refrigerate leftovers and, if desired, place individual slices in microwave on high for about 20 seconds or until unchilled.

Categories: Dessert  Pie 
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