On a mission to use the last of the Eckert’s peaches this week, this pie, as remembered from “small kid time” in Marble Hill, came immediately to mind. The recipe, for Peach Custard Pie, was passed to me from friend, Tim Ward. Tim’s grandmother, Mrs. Dell Ward, was a terrific cook whose skills in the kitchen were well-known in our area. The small cafe beside the 4-way stop in “old” Lutesville, MO, was a home away from home for generations of families who enjoyed Mrs. Ward’s dinners, her homemade doughnuts, and a huge array of delectable desserts.
A trip to Mrs. Ward’s cafe was always welcome in our family as a meal also guaranteed visiting with friends and savoring any number of her special desserts. Known for her home-style cooking, Mrs. Ward offered this tasty pie in the summer when peaches were bursting with flavor. An ample slice of Peach Custard Pie was the perfect end to a fried chicken dinner on hot July nights.
Do not use a store-bought crust for this pie! It deserves the most tender flaky crust you can provide so make your own and layer in slices of fresh peaches. You will need to adjust the custard ingredients depending on how many peaches you use; 3 large peaches are just right if using a 9-inch pie plate. This recipe reminds me of the Sugar Pie my Grandma James made with the peaches being a spectacular juicy addition. The simple custard enhances the flavor of the fruit making this an ideal and refreshing summer treat. Sweet memories indeed!
Dell Ward’s Peach Custard Pie
1 cup sugar
1/4 cup flour
Fresh sliced peaches
1/4 cup milk, scant
1 9” unbaked pastry shell
Directions Preheat oven to 350. Mix together the sugar and flour and sprinkle over sliced peaches in unbaked pastry crust. Drizzle with the 1/4 cup milk (or less, depending upon how it looks; you want the custard thick). Bake until filling mixture sets, about 45 minutes. Allow to cool well so custard thickens; the pie can also be chilled in the fridge then served cold. Recipe note: place a sheet of foil on bottom of oven in case pie bubbles over.