Monday, October 20, 2014
California Peach Pie by Chris Skau - from "Royals' Recipes: World Series Style" (1980)
1 large unbaked pie shell
peaches [I used three]
1 pint milk
1 cup sugar
Peel peaches. Halve or quarter and place in unbaked pie shell.
Mix eggs, milk and sugar together. Pour over peaches. Sprinkle with cinnamon.
Bake at 350 F for 30 to 40 minutes or until custard thickens.
Cool before serving.
Chris Skau was organist for the Kansas City Royals during their World Series heydays of the 80s. I don't know if he was originally from California, or it just happened to be the title of the recipe that he passed on, but either way this dish doesn't really scream "California."
I found some huge, firm peaches at the local market and used them here.
The recipe seems idiot-proof, right? Well, I still managed to overfill the pie shell and the liquid mix slowly dribbled out during the early minutes of baking. Pro Tip: always bake pies on a cookie sheet!
Anyway, once the dribbling stopped, the filling baked into a nice custardy consistency. Use your eyes and jugement to determine how long to bake it for. Even after 50 minutes it came out just a bit watery in the centre, and it could have used a few minutes more. For a first crack it turned out decent. I could devour the softened, cinnamon sprinkled peach slices on their own, oh yeahhhh.
For folks with more experience baking custards, pies, and custard pies, this one should be a cinch, and delish too!