PEACH CUSTARD PIE|
1 unbaked single crust pie
8 ripe peaches
1 c. sugar
2 Tbsp. (scout) flour
1 Tbsp. butter or margarine
1/2 tsp. cinnamon
Sprinkle a little flour in bottom of unbaked pie shell.
Fill shell 3/4 full of peach slices. Beat eggs. Combine and
mix well sugar and flour and stir into eggs. Pour over peach-
es. Sprinkle cinnamon on top and dot with butter. Bake 10
minutes at 450 degrees; 30 minutes at 350 degrees.
*Can substitute fresh raspberries for peaches.
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