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Dehydrated Recipes

Peach Custard Pie | Commercial Dehydrators

This summertime pie is sweet, creamy, oh so easy, and ready to make whenever you want it!

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Machine recommendation
Servings Icon
Serves
Makes one 9-inch pie; 6 to 8 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 (9-inch) pie crust (store-bought or homemade)
  • 2 cups dehydrated sliced peaches, each piece cut into quarters with kitchen scissors
  • 4 cups boiling water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon almond extract
  • 4 large eggs
  • 2 & 1/2 cups half-and-half
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Fit the crust into a 9-inch pie plate.
  2. In a large heatproof bowl, combine the peaches and boiling water, cover, and let sit until the water cools to rehydrate; drain off any remaining water. Drain the peaches on paper towels (but do not squeeze the water out or pat the slices dry).
  3. In a large bowl, whisk the sugar, salt, nutmeg, almond extract, and eggs together until smooth. Whisking constantly, slowly pour in the half-and-half. Place the hydrated peaches in the bottom of the pie crust, then evenly pour the custard over. Bake until the filling firms up and the crust is golden brown, about 50 minutes. Remove from the oven, let cool, then chill before serving.
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Machine recommendation
Servings Icon
Serves
Makes one 9-inch pie; 6 to 8 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1 (9-inch) pie crust (store-bought or homemade)
  • 2 cups dehydrated sliced peaches, each piece cut into quarters with kitchen scissors
  • 4 cups boiling water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon almond extract
  • 4 large eggs
  • 2 & 1/2 cups half-and-half
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Fit the crust into a 9-inch pie plate.
  2. In a large heatproof bowl, combine the peaches and boiling water, cover, and let sit until the water cools to rehydrate; drain off any remaining water. Drain the peaches on paper towels (but do not squeeze the water out or pat the slices dry).
  3. In a large bowl, whisk the sugar, salt, nutmeg, almond extract, and eggs together until smooth. Whisking constantly, slowly pour in the half-and-half. Place the hydrated peaches in the bottom of the pie crust, then evenly pour the custard over. Bake until the filling firms up and the crust is golden brown, about 50 minutes. Remove from the oven, let cool, then chill before serving.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/