Peaches and Cream Pie
The name made it sound delicious, but the historic recipes we tried didn't pan out. Custard to the rescue.
Why This Recipe Works
Time and again the juicy peaches wreaked watery havoc on our custardy pie filling. Roasting them on the upper-middle rack for about 45 minutes evaporated their excess liquid, and a dusting of granulated sugar encouraged a complementary caramelized coating.
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