Preparation Steps
1
- Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar.
2
Preheat the oven to 350F.
3
- Peel and slice the peaches.
4
Toss with the raspberries.
5
Set aside.
6
- Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
7
- Pour half the custard mixture into the prepared pie plate.
8
Arrange fruit on top and pour the remaining custard over the fruit.
9
- Bake for 45-55 minutes, until the top is golden brown and puffy.
10
Do not overcook.
11
The custard should remain tender.
12
- Serve warm or cold with whipped cream or creme anglaise.