Peach Custard Cake

yummmmmyyyyy!!!!!!!!!!!

Peach Custard Cake
Mrs. Richard L. Scott

1 1/2 cups all- purpose flour
1/2 teaspoon salt
1/2 cup soft butter or margarine
1 - 1- pound 16-oz can sliced peaches, drained( save juice)
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup peach syrup
1 egg, slightly beaten
 1 cup evaporated milk

Combine flour, salt and butter or margarine and mix with pastry blender or 2 knives until mixture resembles coarse cornmeal. With back of spoon, press mixture firmly on bottom and half-way up sides of buttered 8-inch square pan. Arrange well-drained peaches on crust. Combine sugar and cinnamon over peaches. Bake 20 minutes at 375 degrees.
Mix 1/2 cup peach syrup , egg an evaporated milk and pour over peaches. Bake 30 minutes more , or until custard is firm except center. ( center becomes firm on standing>) Serve warm or cold. Serves 9.

Fresh Peach Pie

Who doesn`t like Peaches? I know this recipe calls for fresh ,but canned can be used as well. Fresh Peach Pie Mrs. Donald Garrison 1 unbaked 9-inch pie shell 3 1/2 cups fresh peaches, sliced 1/2 cup brown sugar 2 tablespoon flour 1/8 teaspoon salt 1/4 cup margarine 1 or 2 teaspoon lemon juice Pour sliced peaches into pie shell and set aside. Combine brown sugar, flour, and salt and mix. Melt margarine and add lemon juice. Add to sugar mixture. Pour everything over peaches and bake 30 to 45 minutes at 425 degrees. Foil may be placed around edge of crust so it won`t be too dark before pie finishes baking.