Summertime Peach Custard Pie

Ingredients

U.S.

Metric

Conversion chart

Crust

• 1 cup(s) all-purpose flour
• 2 tablespoon(s) all-purpose flour, plus more for dusting
• 1/2 teaspoon(s) salt
• 1/3 cup(s) (about 5 peaches) cold vegetable shortening

Filling

• 3 cup(s) (about 5 ) peeled and diced fresh peaches, or 3 cans (15 ounces each) sliced peaches in light syrup, drained and rinsed . But honestly, fresh is much better. 
• 1 cup(s) granulated sugar
• 3 teaspoon(s) granulated sugar
• 1 tablespoon(s) butter
• 3 tablespoon(s) all-purpose flour
• 3 large eggs

Directions

1. Prepare crust:   Preheat oven to 375 degrees F. In medium bowl with a fork mix flour, salt, shortening, and 2 tablespoon cold water just until dough begins to form. On work surface, knead 2 to 3 times, until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12-inch round. Ease dough into 9-inch pie plate; crimp edge as desired. Chill until ready to use.
2. Prepare filling:   Toss peaches with 3 tablespoon sugar; let stand 5 minutes. In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth. Stir egg mixture into peach mixture; pour into pie crust. Bake 50 to 55 minutes or until filling has set and top is golden. Cool on wire rack. Chill at least 1 hour before serving.

Then sit on the porch and eat a big slice. It's yummy and you deserve it...you're brilliant. Have a Margarita while you're at it.