"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lg can peaches 1/4 c. flour 2/3 c. sugar 1/8 tsp. salt 1 1/2 c. milk 1/2 c. peach juice (from peaches) 3 egg yolks beaten 1/2 tsp. vanilla 1 tbsp. butter Pastry shell, baked
Combine dry ingredients. Add milk and peach juice. Cook over low heat until thick. Beat egg yolks; stir small amount of hot mixture into eggs. Pour back into saucepan and cook until thick. Add butter and vanilla. Pour into baked pastry shell. Cool. Top with sliced peaches. Delicious!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.