Peach Custard Pie


1 unbaked 9-inch (4-cup volume) deep-dish pie shell
7 medium peaches – peeled, pitted and sliced
1 (14 oz) can sweetened condensed milk
2 large cage-free organic eggs
1/4 cup butter, melted
1 to 3 tsp lemon juice
1/2 tsp ground cinnamon
Dash ground nutmeg
1/3 cup Wholesome Organic Light Brown Sugar
1/2 cup all-purpose flour
1/3 cup chopped walnuts
2 tbsp butter


Preheat oven to 425°F.

Arrange peaches in pie shell. Combine milk, eggs, 1/2 cup melted butter, lemon juice, cinnamon and nutmeg in large mixer bowl. Beat until smooth. Pour over peaches. Bake for 10 minutes.

Combine organic brown sugar, all-purpose flour and walnuts in medium bowl. Cut in 2 tbsp butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over pie.

Reduce temperature to 350°F and bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Serve immediately or refrigerate.


Wholesome Organic Fair Trade Light Brown Sugar

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