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Peach Blossom Pie

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  • 3 to 4 ripe peaches, depending on size
  • Unbaked 9 inch pastry shell, chilled
  • 2 eggs, slightly beaten by hand
  • 1 cup milk
  • 1 tablespoon flour
  • Pinch of salt
  • Few drops almond extract, optional


  1. Pare peaches, cut in halves and remove pits. Arrange, cut side up, in the unbaked pie shell.
  2. In bowl, beat eggs, then add milk, sugar, flour, salt, and almond extract. Pour over peaches.
  3. Bake at 400 degrees F for 10 minutes, then reduce heat to 325 degrees F and continue baking 30-40 minutes or until a knife inserted into custard comes out clean.
  4. Cool on cake rack.
  5. Serve warm or cold.

Yield: 5 to 6 servings

378 calories per slice; 323 milligrams salt