PEACH CUSTARD PIE BY RUHANNA

Peach Custard Pie (Makes 10 servings) 

Ingredients Crust: 

•½ cup pecan halves 

•¾ cup whole-wheat flour (pastry flour if you can find) 

•¾ cup all-purpose flour 

•1 Tbsp sugar 

•¼ tsp salt 

•4 Tbsp cold butter (cut into small pieces)

 •1 Tbsp canola oil 

•¼ cup ice water (plus more as needed) 

•1 large egg yolk 

•1 tsp lemon juice or distilled white vinegar Filling: 

•1 cup sugar 

•¾ cup milk 

•¾ cup plain Greek yogurt 

•2 large eggs 

•2 Tbsp all-purpose flour 

•2 tsp maizena 

•1 tsp vanilla essence or ¼ tsp almond essence 

•Pinch of salt 

•2 cups sliced peaches (fresh or canned) 

•2 Tbsp chopped pecans 

Method: 

To prepare crust: 

1. Pulse pecans in a food processor until finely ground. 

2. Combine with whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. 

3. Cut in butter and using hands rub together until the mixture resembles coarse crumbs. 

4. Add oil and stir with a fork to blend. 

5. Mix ¼ cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. 

6. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) 

7. Turn the dough out onto a lightly floured surface and knead several times. 

8. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. 

 9. Preheat oven to 200 °c. 10. Coat a 9-inch pie pan with cooking spray. 

To prepare filling & assemble pie: 

1. Combine sugar, milk, yogurt, eggs, flour, maizena, vanilla (or almond) essence and salt in a medium bowl; whisk until smooth. 

2. Roll out the dough between sheets of wax paper into a 12-inch circle. 

 3. Peel off the top sheet and invert the dough into the prepared pie pan. 

4. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. 

5. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork. 

6. Place on a baking sheet.

‎7. Arrange peaches in the crust and pour the filling on top (some peaches will float but this won’t affect the final results). 

8. Bake for 30 minutes. 

9. Remove the pie from the oven and sprinkle chopped pecans over the top. 

10. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 170°c. 

11. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40-60min. 

12. Let cool for 1 ½ hours. Serve warm or refrigerate until cold. Note: To crimp or flute pie crust: Use a fork to crimp the edge. Or use one hand to pinch/flute the edge of the crust between your thumb and side of your index finger. ---------------------