Peach & Egg Pie

Peach & Egg Pie

Today’s recipe is a delicious Peach & Egg Pie from my good friend, Amy Lear. Amy says that this is one of her family’s favorite recipes to fix during the Christmas season.

1 package dried peaches
1 1/2 cups sugar
2 uncooked 9″ pie shells
4 jumbo eggs (divided)
1/2 cup sugar
2 cups milk
2 tablespoons flour
1/2 stick butter
1 soup spoon vanilla
1/2 teaspoon lemon juice

Soak peaches overnight, then cook until tender (cook water out or pour off excess). Add 1 1/2 cups sugar and mash together. Place half of the mashed peaches into the pie shell.

Beat together egg yolks (save egg whites for meringue), sugar, milk, flour, butter, vanilla, and lemon juice. Pour over peach layer in pie shell.

Bake at 350 degrees for about 30-40 minutes, or until set. Beat egg whites with 3 tablespoons of sugar and 1/2 teaspoon cream of tartar to make a meringue. Top baked pie with meringue and bake for an additional 5 minutes, or until meringue is lightly browned.

Note: Peaches provide enough to make two pies.