Peach Custard Pie

This pie took a lot longer than the 25 minutes it seemed it would at the beginning of the recipe. I did learn one good thing, which was the parchment paper and bean trick for precooking shells, so I gave it a two. There's little to no (aside from natural peach flavor) actual tartness or flavor aside from the fruit, also, the pie takes forever to cook. You make the crust. Wait. Pre-cook the crust. Wait. Stick it in the oven. Wait. Then wait two hours on top of that. For all that time, and by the time it should be eaten (which was more around 3 hours on a humid day) the crust is still a little soggy. Nothing to write home about. Even the custard itself is very mediocre. Sorry. The crust part of the recipe is a little off too, try 6 tbsp, and I'm not sure why it's half shortening and half butter either, it's just not worth the trouble for something hardly any different. Over all, the peaches are (and mine werent super juicy either) way to much liquid in the pie that isn't accounted for, so when you slice it, it becomes a watery mess. If you like pie that resembles a diapers content in texture, this is the one for you. It cooks too long as well, there's no reason for the extra ten minutes at all, but you should still put the aluminum foil around it. Overall the custard borrows heavily on the fruit flavoring but doesn't have any texture or feel to it at all. Should've been creamier, should've been thicker and should've been harder or stiffer. Not awful, not great.

This pie was very good! I sliced the peaches ahead of time and while they sat in the bowl (for a little while), they formed a syrup. This syrup interfered with the custard setting a little. So make sure your peaches aren't too juicy when you add them, or don't include the excess liquid when you put them in the pie pan. Other than that, it was great!