It's peach season here in the south and we go through them by the dozen! This pie is great with fresh peaches, but can be done with frozen peaches as well, just add 5-10 minutes on the cooking time. Its best in the first few days but don't worry, it is so good I don't think that will be a problem.
Peach Custard Pie
1 unbaked pie shell
4-5 peaches peeled and sliced
3 Tbsp butter (or so)
1/2 Tbsp cinnamon (or so)
1 cup sugar
Preheat the oven to 400 degrees.
Peel the peaches. One way to do this is to place peaches one by one in boiling water for about 30 seconds. Remove them and immediately place them into cold water. After about 10 seconds, they will be super easy to peel. Go ahead and peel them and slice them up.
Put sliced peaches into unbaked pie shell.
Dot with butter and cinnamon. I eyeball this for the most part, but it is about 3 Tbsp butter and 1/2 Tbsp cinnamon.
Beat 4 eggs and 1 cup sugar together. Pour over the peaches.
Bake at 400 degrees for 10 minutes. Reduce the temp to 350 and cook for 60-65 minutes more. You will know when its done when you stick a knife in it and it comes out mostly clean. The custard will set even more as it cools.