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
Ingredients
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.
I love all your recepies. Where can I purchase your cookbook Missouri to Maui ?
Hi Velma! Thank you so much! I am glad you are enjoying the recipes. My email address is gkatyshowme@aol.com so if you can contact me there I can give you the information you need to receive the cookbook. The cost is $25 to have the book mailed or $20 if you are in the area and can pick it up. If you would rather send me your phone number I can also call you! Thanks!
This would make “Mamo” proud……..what a tribute to her! I can almost feel her smiling down from Heaven as her legacy is passed on. In my opinion, one of the nicest things you can do for someone is to cook for them. Mamo certainly had that gift…….
Thanks, Tim! I agree with you about cooking for those we love! I have so many happy memories of Mamo and her gem of a cafe; nothing better than going there with family and friends when we were growing up! Thanks for sharing this special recipe with me!
Cathi, About making your own pie crust. My mom, Betty, made the flakiest, most tender pie crust from scratch. She tried to teach me but… I try not to over work the dough. I try to do all the things she did. Mine don’t turn out like hers! I feel like I failed at pie making because she made the the best…other baking I am great at. Just not pie dough. Want to give me a lesson? Lol. Rant over.
Hi Gail! the recipe I use for pie crust is the recipe Mrs. Rahm taught us in home ec class at Woodland! that is the one in my cookbook called Perfect Pie Crust. i do cut in the shortening with my fingers as my grandma did, just until it is resembles small peas and you have to work fast. i always use ICE WATER at the end to bind it together. you’re right, don’t overwork it, add the water and stir with a fork; when the dough begins to pull away from the sides of the bowl, turn out on a lightly floured surface. use a rolling pin and a light touch. i use a spatula to get under it and then fold it over my hands and drape it over my pie plate. hope this helps! =)
🙂 Will try once more.