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Quick Peach Custard Pie
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Ingredients:
1 frozen deep dish pie shell (9-inch/23cm)
1 cup cottage cheese
2 large eggs
1/3 cup sugar
1/3 cup sour cream
1 tablespoon all purpose flour
1/4 teaspoon almond extract
1 can (14 oz) peach halves or slices, drained
1/3 cup apricot jam
Directions:
- Thaw pie shell according to package directions; place on baking sheet and bake at 375°F (190°C) for 5 minutes.
- Arrange peaches over bottom of pie crust.
- In food processor or blender, process cottage cheese until
smooth. Add eggs, sugar, sour cream, flour and almond extract; process
until smooth.
- Pour cheese mixture over peaches in pie shell and bake about 40 minutes longer or until set.
- Press jam through sieve; gently brush over surface of hot pie.
- Cool on rack about 45 minutes to serve warm or cool completely and then refrigerate to serve cold.
- Garnish with toasted sliced almonds, if desired
Makes 8 servings.
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