Open-Face Peach Custard Pie
One 9-inch pie; 8 servings
Prepare in a 9-inch pie pan, glazing with egg yolk:
Baked Flaky Pastry Crust
Position a rack in the lower third of the oven. Preheat the oven to 400°F.
Whisk together until well blended:
1 large egg or 2 large egg yolks
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1/3 cup all-purpose flours
1 teaspoon vanilla
1/4 teaspoon salt
Arrange in a single layer, cut side down, over the bottom of the crust:
3 to 4 fresh peaches, peeled and halved, or 6 to 8 drained canned peach halves
Pour the egg mixture over the peaches. Bake the pie for 10 minutes. Reduce the oven temperature to 300°F and bake until the custard is brown and crusty on top and appears firmly set in the center when the pan is shaken, about 1 hour longer. Let cool on a rack. Serve warm or at room temperature. The pie can be stored refrigerated for up to 1 day.