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North Carolina Peach Custard Pie

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: north carolina (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Prepare the pastry and line a pie plate with it, then rub with shortening as directed in the custard pie.
  2. Now cover the bottom thickly with sliced peaches and then prepare a custard as follows: Place in a mixing bowl Three-quarters cup of sugar, Three-quarters cup of milk, Yolks of two eggs, One whole egg, One-quarter teaspoon of cinnamon.
  3. Beat to thoroughly mix and just before pouring the custard over the peaches dust them well with sifted flour.
  4. Pour on the custard and bake in a slow oven until firm.
  5. Use whites of eggs for meringue.
  6. Raspberries and plums may be used in place of the peaches for variety.
  7. When making these pies, always use the regulation custard pie tin, the ones with the straight sides.