Dried Peach Pie

Hazel Smith's Hot Dish Recipe of the Week

Dried Peach Pie

My dear great aunt Georgia could not read or write, but could she cook. One of her specialties was hypocrite custard. This is how she made it. Well, sorta.

2 pie crusts
11 ounces dried peaches
1 cup sugar
1 tall can evaporated milk
1 cup whole milk
1 stick butter, melted
5 eggs
1 cup sugar
1 teaspoon vanilla
pinch salt

Preheat oven to 400°.

Cook peaches until tender. Mash. Add 1 cup sugar. Scald milk. Add melted butter. Beat eggs. Add one cup sugar, vanilla and salt. Add scalded milk mixture to egg mixture.

Place stewed peaches in unbaked pie shells. Pour egg mixture on top. Bake at 400° for 10 minutes, turn oven down to 350° and bake 35 minutes or until firm.

Somehow Aunt Georgia would mix her cooked fruit with the custard, and she would stack those pies five and six deep.