Last week I had some peaches that we picked up in South Carolina that I needed to use up. I had a cobbler recipe that I worked on last year, which my mother-in-law really likes, but I wanted to try something new, and I had a craving for a custard. I began playing around with a couple of recipes, like my Buttermilk Pie, but didn’t want to mess with a pie crust. So as I started researching recipes, which is where I begin when developing a new recipe, and looking at flavor combos. I liked the idea of the sweetness of the peaches balanced with the tang of the buttermilk, and I love the nuttiness of browned butter. So the Buttermilk Peach Skillet Custard was born.
INGREDIENTS
- 3 cans Peach slices
- 2 Eggs
- 1 tablespoon Lemon Juice
- 1/4 cup Sugar
- 3/4 cup Vanilla Wafers ; crushed
- 1/2 cup Almonds ; chopped
- 3 tablespoons Margarine or Butter ; melted
- 1 Pie Crust pastry
INSTRUCTIONS
For Topping: Mix ingredients and set aside.
Forrus a Crust: Line a 9-inch plate with a pie crust pastry. Cover with double thickness of foil and bake at 450 for 5 minutes. Remove foil and bake another 5 minutes.
Beat together eggs and lemon juice; stir in sugar. Fold in peaches. Transfer mixture to pie shell. Sprinkle with topping. Cover edge of pie with foil. Bake at 375 for 20 minutes. Remove foil and bake for an additional 15 to 20 minutes.
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